Thai Green Chicken And Corn Curry Recipes

THAI GREEN CURRY WITH CHICKEN

Steps:

• Heat oil in a wok until it starts to shimmer. Add curry paste, garlic, and ginger; stir together and fry until fragrant, 2 to 3 minutes. Add chicken breast slices, stirring until coated. Cook until just slightly pink in the center, 3 to 5 minutes.
• While chicken is cooking, place baby corn and bamboo shots in a small saucepan, cover with water, and place over high heat. Bring to a boil. Drain then cover with water again.
• Pour coconut milk into the wok. Bring to a slow simmer, stirring occasionally, about 5 minutes. Drain corn and bamboo shoots and add in. Stir in fish sauce, palm sugar, and kaffir lime leaves. Bring back up to a simmer and cook for 5 minutes. Stir in bell pepper strips and cook until crisp-tender, about 3 minutes.
• Remove curry from heat and stir in Thai basil.

THAI GREEN CURRY CHICKEN

Steps:

• Toss chicken first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly. Heat the oil in a large skillet over medium high heat. Place chicken in the skillet, cook and stir chicken until browned, about 5 minutes. Remove chicken.
• Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant, then stir in green onions, garlic, and ginger; cook an additional 2 minutes. Return chicken to the skillet, stirring to coat with the curry mixture. Stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture. Allow to simmer over medium heat for 20 minutes until the chicken is tender. Serve garnished with cilantro leaves.

EASY THAI GREEN CHICKEN CURRY

Steps:

• Bring a pot of water to a boil. Skin and dice the potatoes into bite sized pieces. Toss in the potatoes and cook them for 5-6 minutes. They should become slightly tender but not completely soft since they will finish off cooking in the curry. Drain the water and set aside.
• While the pot of water is coming to a boil/the potatoes are parboiling, chop up all the other fresh ingredients as indicated in the ingredients list: the garlic, red and green chilies, baby corn, large red chili, chicken breasts, coriander, and coconut sugar disc. Set aside.
• Heat olive oil and chili oil (if using) in a wok or pot over high heat. Add the curry paste and fry for a minute until fragrant.
• Add the chicken and sauté with the curry paste for 1 -2 minutes. Cook until the chicken is no longer pink and is well coated with the paste.
• Add in the garlic, red and green chilies, baby corn, chopped coriander stem, and sliced strips of the large red chilies. Sauté for 30-40 seconds.
• Reduce to medium-high heat and stir in 200ml of the coconut milk. Let simmer for a minute and then add the remaining coconut milk, kaffir lime leaves, fish sauce, coconut palm sugar, Thai dried red chilies and ground Thai red chili pepper (if using). Stir to combine.
• Add the potatoes and stir. Then, reduce to medium heat and cover the wok with a lid. Let simmer for 6-8 minutes.
• Remove the lid and give the curry a stir to make sure the coconut sugar has dissolved and blended into the curry.
• Turn up the stove to high heat again and stir in the Thai sweet basil leaves.
• Let simmer for a further 1-2 minutes, then turn off the heat and remove to a dish.
• Garnish with the reserved coriander, Thai sweet basil leaves, and large red chili slices. Drizzle juice from a freshly squeezed lime over the curry if desired. Serve with warm steamed white rice, rice noodles, or garlic bread, etc.

THAI GREEN CHICKEN CURRY

Steps:

• Put 225g new potatoes, cut into chunks, in a pan of boiling water and cook for 5 minutes.
• Add 100g trimmed and halved green beans and cook for a further 3 minutes, by which time both should be just tender but not too soft. Drain and put to one side.
• In a wok or large frying pan, heat 1 tbsp vegetable or sunflower oil until very hot, then drop in 1 chopped garlic clove and cook until golden, this should take only a few seconds. Don't let it go very dark or it will spoil the taste.
• Spoon in 1 rounded tbsp Thai green curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours.
• Next, pour in a 400ml can of coconut milk and let it come to a bubble.
• Stir in 2 tsp Thai fish sauce and 1 tsp caster sugar, then 450g bite-size chicken pieces. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.
• Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add 2 finely shredded lime leaves (or 3 wide strips lime zest).
• Add a good handful basil leaves, but only leave them briefly on the heat or they will quickly lose their brightness.
• Scatter with lime to garnish and serve immediately with boiled rice.

THAI GREEN CHICKEN CURRY

Steps:

• Use a high-quality food processor - you want a paste, not a finely-chopped salsa.
• Into the food processor, put: onion, lemon grass, garlic, ginger, green chillies, lime zest, lime juice, half of the peanut oil (1 tbsp), fish sauce, cilantro, and basil.
• Process to a smooth paste. Add a little water if necessary.
• Heat a wok or a large frying pan with the remaining 1 tbsp peanut oil. When very hot, add the chicken and stir-fry 2-3 minutes, or until the chicken starts to turn golden-colored.
• Add the green beans and stir-fry one more minute. Remove chicken and green beans to a plate or bowl.
• Put paste into wok and cook over medium heat for 2-3 minutes. The raw onions in the paste will ruin the flavor, so make sure onion is fully cooked before moving on. Taste regularly to check.
• When paste no longer has raw-onion flavor, stir in coconut milk and mix well.
• Add chicken and green beans, stir to coat, and simmer (uncovered) for 5-7 minutes or until chicken is fully cooked.