Quick And Easy Thai Green Curry Recipes
THAI GREEN CURRY
Recipe video above. This is how to make a really great QUICK green curry by pimping up curry in a jar, OR using a homemade green curry paste! Don't skip frying off the curry paste, this makes all the difference. See Spiciness info in Note 1 (remember, Green Curry is supposed to be spicy!)
Provided by Nagi
Categories Mains
Time 35m
Number Of Ingredients 21
Steps:
- Heat oil in a heavy based skillet or pot over medium high heat.
- Add curry paste (and garlic, ginger and lemongrass Extras, if using) and cook for 2 to 3 minutes until it mostly "dries out" - see video. Don't breath in the fumes!!
- Add chicken broth and coconut milk, mix to dissolve paste.
- Curry in a jar seasonings: Add 1 tsp fish sauce, 1 tsp sugar, no salt.
- Homemade curry paste seasonings: Add 3 tsp fish sauce, 3 tsp sugar, 1/8 tsp salt.
- Add kaffir lime leaves. Mix then bring to simmer.
- Add chicken, stir then lower heat to medium so it's bubbling gently. Cook 7 minutes.
- Add eggplants, cook 5 minutes until soft.
- Taste sauce. Add fish sauce or salt for more saltiness, sugar for sweetness.
- Add snow peas, cook 2 minutes until a bit softened, then stir through basil and lime juice. Sauce should have reduced but will still be a be on the thin side, not thick - that's how it's should be. DO NOT keep simmering - sauce will darken.
- Serve curry over jasmine rice with garnishes of choice.
Nutrition Facts : Calories 352 kcal, Carbohydrate 16 g, Protein 7 g, Fat 31 g, SaturatedFat 25 g, Sodium 54 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
QUICK AND EASY THAI GREEN CURRY
Quick and Easy Thai Green Curry is a simplified version of the Thai classic that can be made in around 20 minutes. Quick enough to make on weeknights and easy enough to make on a regular basis, this dish will save you from having to order take out!
Provided by One Pot Chef Show
Categories Quick and Easy Weeknight Dinners Easy Quick One-Pot Dairy-Free Full Meal Gluten-Free Egg-Free Soy-Free Peanut-Free Tree Nut-Free Tomato-Free Stove
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- In a wok, add Thai Green Curry Paste (1 tablespoon). Stir on medium-high heat until fragrant and bubbling slightly.
- Add Coconut Milk (270 milliliter). Stir together until sauce starts to simmer. Add Boneless Pork Chops (500 gram). Cook while stirring for about 2 minutes, until everything is coated in sauce.
- Add Mixed Vegetables (5 cup) and stir in. Cover the wok and allow to simmer for 5 minutes, or until vegetables are tender.
- Add Brown Sugar (2 teaspoon) and Fish Sauce (2 teaspoon). Stir to combine.
- Serve with White Rice (to taste) and enjoy!
Nutrition Facts : Calories 118 calories, Protein 8.9 g, Fat 5.8 g, Carbohydrate 8.1 g, Fiber 2.0 g, Sugar 0.9 g, Sodium 193.9 mg, SaturatedFat 4.0 g, Cholesterol 14.1 mg, TransFat 0 g, UnsaturatedFat 0.3 g
QUICK THAI GREEN CURRY
This is an easy and versatile, quick meal. Use any type of cooked meat and serve this over steamed rice or cooked noodles. Use low-fat coconut milk if you like. I found this in the Chicago Tribune.
Provided by Hey Jude
Categories Meat
Time 26m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet or wok over high heat; add shallots and ginger. Stir-fry until fragrant, about 1 minute. Reduce heat to medium; stir in curry paste. Stir in chicken broth; cook until broth is reduced by half, about 10 minutes.
- Stir in chicken, coconut milk, bamboo shoots and salt; heat to a boil. Reduce heat; simmer 5 minutes. Stir in basil.
- Serve in bowls over steamed rice or noodles with lime wedges on the side for squeezing over.
Nutrition Facts : Calories 415.5, Fat 33.2, SaturatedFat 23.4, Cholesterol 52.5, Sodium 555.2, Carbohydrate 8.8, Fiber 1.6, Sugar 2.1, Protein 24.4
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Reviews 4Total Time 30 minsCategory Main CourseCalories 202 per serving
- Preheat a large pan over medium heat and once hot add a drizzle of oil and pan-fry the raw protein of your choice (chicken, shrimp). Or omit this step when using cooked chickpeas.
- Cut the dark green part of the scallions off and set aside for later and then thinly slice the white and light green part. Also finely chop the garlic and ginger.
- Once the protein is cooked through, remove from the pan, and set aside. Reduce the heat to low and then add the sliced onion, and chopped garlic, and ginger to the pan juices and also add the green curry paste. Then sauté for about 1 minute or until fragrant.
- Add the coconut milk to the pan and stir to combine. Bring to a boil and let simmer on low for approximately 4-5 minutes stirring occasionally.
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