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
THAI GREEN CURRY WITH CHICKEN
This is a green curry recipe I've cobbled together over the years. The vegetables aren't completely traditional, but they give the whole thing a good texture and variety. Often asked for in my household, hopefully it'll become a favorite in yours. Serve over rice.
Provided by Galen Dobbs
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 583.1 calories, Carbohydrate 23.4 g, Cholesterol 32.3 mg, Fat 57.9 g, Fiber 11.3 g, Protein 22.8 g, SaturatedFat 38.4 g, Sodium 931 mg, Sugar 12.9 g
THAI GREEN CURRY SOUP
This amazing Thai green curry soup recipe is ultra-easy to whip up on a weeknight, and completely customizable with your favorite vegetables, proteins and toppings. See tips above for all of the various ingredients you can use!
Provided by Ali
Time 30m
Number Of Ingredients 11
Steps:
- In a large stockpot, cook the noodles (or rice or grains) according to the package instructions. Drain in a colander, then rinse with cold water, and drizzle with a splash of oil (or I like to use toasted sesame oil), and toss until the noodles are evenly coated. This will help prevent them from sticking. Set aside.
- Meanwhile, get your broth going. Heat oil in a separate large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally. Add garlic and sauté for 1 more minute, stirring occasionally. Then add in the veggie stock, coconut milk, curry paste and ginger, and stir to combine. Continue cooking until the broth reaches a simmer. Then reduce heat to medium-low, cover and simmer until ready to use. Taste and season with salt and pepper, as needed. Meanwhile...
- As I mentioned above, you can either cook your protein actually in the broth, or separately (in the oven, on the stove, or in the Instant Pot, depending on your protein) and then add it in at the end.
- You also have the choice of cooking your veggies actually in the broth, or separately (in the oven, on the stove, or in the Instant Pot, depending on your veggies). Or, of course, feel free to sauté any veggies that you'd like along with the onions when making your broth.
- Once the elements above are all ready to go, you can either combine and stir them all together in your big stockpot. Or, you can layer them together in your individual serving bowls. Then sprinkle each serving bowl with your desired toppings, serve warm and enjoy!
THAI GREEN CURRY WITH CHICKEN, BROCCOLI, AND MUSHROOMS
Make and share this Thai Green Curry With Chicken, Broccoli, and Mushrooms recipe from Food.com.
Provided by Leandra
Categories Asian
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 1. Carefully spoon off about 1 cup of the top layer of cream from one can of coconut milk -- this layer will be thick and possibly solid. Place the coconut cream and curry paste in a large Dutch oven and bring to a simmer over high heat, whisking to blend, about 2 minutes. Maintain this brisk simmer and whisk frequently until almost all of the liquid evaporates, 3 to 5 minutes. Reduce the heat to medium-high and whisk constantly until the cream separates into a puddle of colored oil and coconut solids, 3 to 8 minutes. (You should hear the curry paste starting to fry in the oil.) Continue cooking until the curry paste is very aromatic, 1 to 2 minutes.
- 2. Whisk in the remaining coconut milk, the fish sauce, and the brown sugar. Bring back to a brisk simmer and cook until the flavors meld and the sauce thickens, about 5 minutes. Season the chicken with salt and add it to the pot, stirring until the pieces are separated and evenly coated with the sauce, about 1 minute. Stir in the broccoli and mushrooms and bring back to a brisk simmer over medium heat. Cook until the vegetables are almost tender, about 5 minutes. Stir in the bell pepper and fresh chile, if using, and cook until the vegetables are crisp-tender, about 2 minutes. Off the heat, stir in the lime juice, basil, and mint. Serve immediately.
Nutrition Facts : Calories 559.3, Fat 42.2, SaturatedFat 34.1, Cholesterol 34.8, Sodium 857.6, Carbohydrate 32.1, Fiber 7.2, Sugar 22.5, Protein 20.5
THAI GREEN CURRY CHICKEN
In this quick and easy recipe that never fails, the chicken stays moist and tender. Serve over jasmine rice for a satisfying meal.
Provided by laus
Categories World Cuisine Recipes Asian Thai
Time 1h
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 472.4 calories, Carbohydrate 14.6 g, Cholesterol 57.1 mg, Fat 40.9 g, Fiber 1.8 g, Protein 27.1 g, SaturatedFat 24.3 g, Sodium 934.7 mg, Sugar 6.8 g
THAI GREEN CURRY WITH CHICKEN, BROCCOLI, AND MUSHROOMS RECIPE - (4/5)
Provided by á-8
Number Of Ingredients 14
Steps:
- 1. Carefully spoon off about 1 cup of the top layer of cream from one can of coconut milk -- this layer will be thick and possibly solid. Place the coconut cream and curry paste in a large Dutch oven and bring to a simmer over high heat, whisking to blend, about 2 minutes. Maintain this brisk simmer and whisk frequently until almost all of the liquid evaporates, 3 to 5 minutes. Reduce the heat to medium-high and whisk constantly until the cream separates into a puddle of colored oil and coconut solids, 3 to 8 minutes. (You should hear the curry paste starting to fry in the oil.) Continue cooking until the curry paste is very aromatic, 1 to 2 minutes. 2. Whisk in the remaining coconut milk, the fish sauce, and the brown sugar. Bring back to a brisk simmer and cook until the flavors meld and the sauce thickens, about 5 minutes. Season the chicken with salt and add it to the pot, stirring until the pieces are separated and evenly coated with the sauce, about 1 minute. Stir in the broccoli and mushrooms and bring back to a brisk simmer over medium heat. Cook until the vegetables are almost tender, about 5 minutes. Stir in the bell pepper and fresh chile, if using, and cook until the vegetables are crisp-tender, about 2 minutes. Off the heat, stir in the lime juice, basil, and mint. Serve immediately.
More about "thai green curry with chicken broccoli and mushrooms recipe 45"
THAI GREEN CURRIED CHICKEN WITH MUSHROOMS & BROCCOLI - THE ...
From theleancook.com
Estimated Reading Time 2 mins
THAI GREEN CHICKEN CURRY - EASY 20 MINUTE REECIPE- EVERY ...
From everylittlecrumb.com
Estimated Reading Time 5 mins
- Heat oil in medium saucepan over medium high heat. Add curry paste, garlic, and ginger, and stir while cooking for 1-2 minutes until curry paste dries out and is fragrant.
- Add chicken, and reduce heat to medium or until bubbling gently. Cook for 8-10 minutes or until chicken flakes apart when you test it with a fork.
GREEN CHICKEN CURRY WITH MUSHROOMS, HERBS, AND COCONUT MILK
From brooklynsupper.com
Estimated Reading Time 4 mins
- Sprinkle chicken on both sides with sea salt. Set a deep 10-inch skillet over medium-high heat. Add oil, and when hot, add chicken. Sauté, nudging slightly to prevent sticking, for 7 minutes. Flip, and sauté another 5 minutes or until internal temperature reaches 165 degrees F. Set cooked chicken in a medium bowl and set aside.
- Pour off all but 2 tablespoons accumulated fat and edge heat down to medium. Add shallots, ginger, chilies, garlic, and a generous pinch of sea salt, and sauté until soft, 5 - 7 minutes. Add mushrooms and a splash of stock. Use a wooden spoon to scrape up any brown bits; then add remaining stock, lime zest and lemongrass stalk. Bring mixture to a boil, and then turn heat down to a gentle simmer. Taste, and adjust salt levels as needed. Cook for 20 minutes.
- When chicken is cool enough to handle, cut into 1/2-inch thick slices and add to curry. When 5 minutes of cook time remain, stir in coconut milk and basil.
THAI RED CURRY WITH WINTER SQUASH, MUSHROOMS, AND BROCCOLI
From vegkitchen.com
Estimated Reading Time 2 mins
- Heat a stovetop pressure cooker over medium heat or set an electric cooker to sauté. Add the onion and dry sauté for 1 minute. Add the garlic and chile and cook 1 minute longer.
- Add the chana dal, galangal, lime leaves, ¾ cup of the stock, the coconut milk, and curry paste. Lock the lid on the cooker. Bring to high pressure; cook for 3 minutes. Let the pressure come down naturally. Remove the lid, carefully tilting it away from you.
- Add the squash, mushrooms, and remaining 1 cup stock. Lock the lid back on the cooker. Bring to high pressure; cook for 3 minutes. Quick release the pressure. Remove the lid, carefully tilting it away from you.
- Stir in the broccoli. Lock the lid back on and let sit for 2 minutes. Carefully open the lid. Remove the galangal slices.
GREEN CURRY NOODLES WITH BROCCOLI AND MUSHROOMS • THE ...
From thecuriouschickpea.com
Estimated Reading Time 6 mins
- Cook pasta according to package directions. Drain and rinse with cold water. Set aside until ready to use.
- Meanwhile, heat a large heavy bottomed skillet, such as cast iron, over medium heat. Add 2 tsp of oil and the sliced mushrooms. Let cook, stirring frequently, until they've lost their water and are just starting to brown, 4-5 minutes. Then add a pinch of salt and cook an additional 1-2 minutes until lightly golden. Remove the mushrooms from the pan and set aside.
- Add another 1 tsp of oil to the hot skillet then add the broccoli florets. Cook for 4-5 minutes, stirring frequently, until the broccoli is a bright green and lightly charred. Remove from pan and set aside with the mushrooms.
- Again add 1 tsp of oil to the hot skillet along with the red bell pepper. Sauté the bell pepper for about 1 minute until it's charred a little but still crisp. Set aside with the other vegetables.
THAI GREEN CURRY RECIPE (STEP BY STEP + VIDEO) - WHISKAFFAIR
From whiskaffair.com
Estimated Reading Time 6 mins
THAI GREEN CHICKEN CURRY RECIPE - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
Estimated Reading Time 7 mins
- Start by making the curry paste. To a high powered blender, add the green chillies, spring onions, lemongrass, ginger, garlic, kaffir limes leaves, zest and juice of 1 lime, salt, white pepper, cumin, ground coriander, shrimp paste and fish sauce. Pulse until fully combined.
- Add the large bunch of fresh coriander (stalks too) and pulse again until smooth. You might need to scrape down the sides a couple of times to ensure it's fully combined. Put to one side.
- Heat the oil in a large frying pan (skillet) over a medium-high heat. Add the chicken and fry for 5-6 minutes until just cooked through. Add the curry pasta you made earlier - you need about 4 heaped tbsp. Stir and cook through for 2-3 minutes.
- Sprinkle on the stock cube, stir and pour in the coconut milk. Heat through until the coconut milk is very hot but not boiling.
THAI GREEN CURRY RECIPE - HOW TO PREPARE THE AUTHENTIC STYLE
From tasteasianfood.com
4.3/5 (6)Category Main CourseCuisine ThaiTotal Time 35 mins
- Reduce the coconut milk. To begin with, pour half of the coconut milk into a pot and simmer it over low heat until it thickens. The coconut oil will start to separate from the water phase at this point.
- Add the green curry paste. There are two ways you can do this- mix your own blend of green curry paste get a good quality store-bought curry paste. Store-bought Thai green curry paste.
- Add the chicken. When you see the coconut oil starts to bubble around the curry paste, add the chicken thigh meat. Chicken thigh meat has better flavor than breast meat, and will not become tough after prolonged cooking.
- Add the remaining ingredients. Coconut milk and chicken stock. Now pour the remaining coconut milk and the chicken stock into the pot. Simmer over low heat for ten minutes until the chicken is cooked and tender.
- Do a taste test. When the curry is almost done and the liquid is reduced and thicken, do a taste test. The saltiness depends on how much the liquid is left, which means the best time to adjust is when it is done.
THAI GREEN MUSHROOM CURRY WITH CHICKPEAS & RICE | RECIPES
From freshcityfarms.com
- Make the Rice • Rinse the rice in a fine sieve and add it to a small pot with 1 ½ cups water and a pinch of salt. • Bring to boil. Once boiling, reduce heat to simmer and cook until rice is tender and water is absorbed, about 10-15 minutes.
- Prepare the Remaining Ingredients • Rinse and drain the chickpeas in a colander. • Rinse and dice the carrots. • Wipe and slice the mushrooms. • Mince the garlic and ginger. Dice the onion. • Rinse and roughly chop the cilantro. • Cut the lime in half and cut one half into wedges.
- Make the Curry • Heat 1 tbsp. olive oil in a large pot over medium heat. Add the garlic, ginger and onion and cook until tender and fragrant, 2-3 minutes. • Stir in the carrots and green curry paste, and cook for 4-5 minutes, stirring occasionally. • Stir in the chickpeas, mushrooms, Thai Coconut Mix, 1 cup of water, and the juice from the intact lime half. Season with salt and pepper to taste and bring the mixture to boil. • Once boiling, reduce the heat to simmer and cook until the mixture thickens, 8-10 minutes.
- Bring It All Together • Evenly divide the rice between two bowls or plates and top with the curry. • Garnish with fresh cilantro and wedges of lime to serve!
THAI GREEN CURRY WITH SPRING VEGETABLES - COOKIE AND KATE
From cookieandkate.com
4.8/5
QUICK & EASY GREEN CURRY CHICKEN WITH PEANUTS - RECIPE ...
From dietdoctor.com
4.9/5 (14)Category MealCuisine ThaiTotal Time 30 mins
[AMATEUR COOK] THAI GREEN CURRY WITH MUSHROOMS, CHICKEN ...
From reddit.com
HEALTHY THAI GREEN CURRY - NUTRITIOUS COMMUNITY
From nutritiouscommunity.com
THAI GREEN CURRY RECIPES - 2 RECIPES - KEYINGREDIENT
From keyingredient.com
THAI GREEN CURRY WITH CHICKEN, BROCCOLI, AND MUSHROOMS ...
From jkmrecipes.wordpress.com
THAI GREEN CURRY WITH CHICKEN, BROCCOLI, AND MUSHROOMS
From recipe-genie.com
THAI GREEN CURRY WITH CHICKEN BROCCOLI AND MUSHROOMS
From tfrecipes.com
RED THAI CURRY WITH CHICKEN AND BROCCOLI RECIPE , HOW TO ...
From vaya.in
THAI GREEN CURRY WITH CHICKEN, BROCCOLI, AND MUSHROOMS ...
From americastestkitchen.com
THAI GREEN CURRY WITH CHICKEN, BROCCOLI, AND MUSHROOMS ...
From americastestkitchen.com
THAI GREEN CURRY WITH CHICKEN BROCCOLI AND MUSHROOMS RECIPE 45
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love