Thai Green Curry With Chicken Broccoli And Mushrooms Recipe 45

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THAI GREEN CURRY



Thai Green Curry image

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

4 - 6 tbsp Thai Green Curry Paste (Maesri best) OR ((Note 1))
1 quantity homemade green curry paste ((Note 1))
2 large garlic cloves (, minced)
2 tsp fresh ginger (, finely grated)
1 tbsp lemongrass paste ((Note 2))
2 tbsp vegetable oil
1 cup (250ml) chicken or vegetable broth, low sodium
400 g/14oz coconut milk (, full fat (Note 4))
1 - 3 tsp fish sauce *
1 - 3 tsp white sugar *
1/8 tsp salt *
6 kaffir lime leaves (, torn in half (Note 5))
350 g/12 oz chicken thigh (, skinless boneless, sliced (Note 6))
2 Japanese eggplants, (, small, 1cm / 2/5" slices (Note 7))
1 1/2 cups snow peas (, small, trimmed)
16 Thai basil leaves ((Note 8))
Juice of 1/2 lime (, to taste)
Crispy fried Asian shallots (, high recommended (Note 9))
Thai basil or cilantro/coriander (, recommended)
Green or red chillies slices (, optional)
Steamed jasmine rice

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



Thai Green Curry with Chicken image

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

2 tablespoons peanut oil
¼ cup Thai green curry paste
3 cloves garlic, minced
1 (1/4 inch thick) slice ginger, finely grated
2 boneless, skinless chicken breasts, thinly sliced
1 (15 ounce) can baby corn pieces, drained
1 (8 ounce) can bamboo shoots, drained
2 (13.5 ounce) cans coconut milk
2 tablespoons fish sauce
2 tablespoons palm sugar
6 kaffir lime leaves
1 red bell pepper, cut into thin strips
1 orange bell pepper, cut into thin strips
¼ cup thinly sliced Thai basil, or more to taste

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



Thai Green Curry Soup image

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

8 ounces rice noodles
1 tablespoon olive oil
1 small white onion, peeled and thinly sliced
4 cloves garlic, minced
8 cups vegetable stock
1 (15-ounce) can coconut milk
3-6 tablespoons green curry paste, added to taste
1-inch piece of fresh ginger, sliced into thick rounds
2 cups cooked chopped protein (such as shrimp, chicken, steak, pork or tofu)
2-3 cups chopped vegetables (see ideas below)
toppings: chopped fresh cilantro, chopped green or red onion, toasted sesame seeds

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



Thai Green Curry With Chicken, Broccoli, and Mushrooms image

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

2 (14 ounce) cans coconut milk
2 tablespoons thai green curry paste
2 tablespoons fish sauce
2 tablespoons brown sugar
1 1/2 chicken breasts, sliced thin (boneless and skinless)
2 1/2 cups broccoli
4 ounces button mushrooms, sliced
1 medium bell pepper, sliced
1 chile, seeded and quartered
1 tablespoon lime juice
1/2 cup fresh basil leaf

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



Thai Green Curry Chicken image

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

1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 tablespoon dark soy sauce
1 tablespoon all-purpose flour
2 tablespoons cooking oil
2 tablespoons green curry paste
2 green onions with tops, chopped
3 cloves garlic, peeled and chopped
1 teaspoon fresh ginger, peeled and finely chopped
2 cups coconut milk
1 tablespoon fish sauce
1 tablespoon dark soy sauce
2 tablespoons white sugar
½ cup cilantro leaves, for garnish

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)



Thai Green Curry with Chicken, Broccoli, and Mushrooms Recipe - (4/5) image

Provided by á-8

Number Of Ingredients 14

Freeze the chicken for 15 minutes to make it easier to cut.
2 (14-ounce) cans coconut milk (unsweetened), not shaken
1/2 cup green curry paste (related recipe), or 2 tablespoons store-bought green curry paste
2 tablespoons fish sauce
2 tablespoons brown sugar
1 1/2 pounds boneless, skinless chicken breasts , trimmed of excess fat and sliced thin (see below)
Table salt
2 1/2 cups broccoli florets (about 6 ounces)
4 ounces white mushrooms (or shitakes), stems discarded and mushrooms quartered (about 2 cups)
1 medium red bell pepper , stemmed, seeded, and cut into thin strips
1 large chile (hot), stemmed, seeded, and quartered lengthwise (optional)
1 tablespoon lime juice from 1 lime
1/2 cup fresh basil leaves
1/2 cup fresh mint leaves

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.

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