Thai green chicken curry recipes
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Stefs Thai Green Chicken Curry
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Ultimate Thai Green Chicken Curry
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Thai Green Chicken Curry (mild)
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Ingredients
- 2 diced chicken breasts
- 3 tsp Thai Green Curry Paste
- 1 Green Pepper
- 4 tbsp brown sugar
- 1 Red or green chillies. finely chopped
- 1 Can of Coconut Milk
- 2 Lemon grass stalks
- 1 Juice of 1 lime
Method
- 1. Heat a little oil in a wok and fry the chicken until partly cooked.
- 2. Add the 2 Tsp of green curry paste and stir until chicken is coated.
- 3. Add the 2 lemon grass stalks and sprinkle over the 4 tbsp of brown sugar.
- 4. Add the chopped chillies and pour in the can of cocnut milk.
- 5. Add the 1 chopped green pepper and juice of 1 lime and give it a good stir. Place the lid onto the wok and simmer for 30 minutes.
- Bring to the boil and stir.
- Serve with Rice.
1 Comments
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CurryMaster Fri Sep 11 2009 • Reply
Enjoy, this recipe is sure to whisk you off to sunnier climates!
Ingredients
- ALL YOU NEED
- 4 chicken thighs boneless (skin off)
- 200g/7oz green beans (halved)
- 1 tblsp Oil
- 250ml/9 fl oz coconut milk
- 125ml/4 fl oz Water
- 6 kaffir lime leaves
- bunch Chopped spring onion
- CURRY PASTE
- ½ tsp coriander seeds
- 1 tsp shrimp paste
- ½ tsp Ground cumin
- 3 small fresh thai green chillies
- 3 green shallots. chopped
- 2cm/0.75in galangal chopped
- 2 cloves garlic. minced
- 1 tblsp fish sauce (nam pla)
- 1 stem fresh lemon grass. chopped
- handful Fresh Coriander
- 2 kaffir lime leaves. chopped
- 2 tblsp Oil
Method
- I need to write and add the methodology for this recipe as the video for it has been taken off by MyDish!
- Cheers
CurryMaster has contributed to these popular cooking recipes:
Ingredients
- 450g Cooked chicken sliced
- 1 pint Coconut milk
- 1 Lemon grass stalk sliced and soaked in lemon juice for 30 mins
- 1 tsp Kaffir lime peel
- 7 Thin slices thai ginger
- 1 heaped tsp Coriander stalks chopped
- ½ tsp Roasted ground cumin
- ½ tsp Roasted ground coriander
- 3 Garlic cloves
- 5 Shallots peeled
- 1 tsp Shrimp paste
- 8 Green bird eye chillies
- 3-4 tbsp Thai Fish sauce
- 1 tsp Palm sugar
- 3 tbsp Fresh green peppercorns
- 7 Kaffir lime leaves
- ½ Mild red chili deseeded and cut into shreds
- 25g Thai basil leaves
Method
- The curry paste can be made well ahead of time and there's absolutely no work involved if you have a food processor or a liquidiser because all you do is simply pop all the curry paste ingredients (lemon grass, lime peel, ginger, coriander stalks, cumin, coriander, garlic, shallots, shrimp paste and green chillis) in and whiz it to a paste (stopping once or twice to push the mixture back down from the sides on to the blades).
- What you need to end up with is a coarse paste but don't worry if it doesn't look very green – that's because I have cut the chilli content; in Thailand they use about 35!
- To make the curry, first place the tins of coconut milk on a work surface, upside down. Then open them and inside you will see the whole thing has separated into thick cream and thin watery milk. Divide these by pouring the milk into one bowl and the cream into another. Next place a wok, without any oil in it, over a very high heat and then as soon as it becomes really hot, add three-quarters of the coconut cream. What you do now is literally fry it, stirring all the time so it doesn't catch. What will happen is it will start to separate, the oil will begin to seep out and it will reduce. Ignore the curdled look – this is normal. You may also like to note that when the cream begins to separate you can actually hear it give off a crackling noise. Next add the curry paste and three-quarters of the coconut milk, which should be added a little at a time, keeping the heat high and letting it reduce down slightly. Stay with it and keep stirring to prevent it sticking. Then add the Thai fish sauce and palm sugar, stir these in and then add the chicken pieces and the peppercorns. Stir again and simmer everything for about 4-5 minutes until the chicken is heated through. Then just before serving, place the lime leaves one on top of the other, roll
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