CURRY CHICKEN SANDWICH RECIPES

Name: Green Curry Chicken
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: asian
Ingredients: 2 tablespoons vegetable oil; 1 medium onion, cut in 8 wedges; 1 green bell pepper, cut in 8 wedges; 1 stalk lemongrass, white bulb only; 1 tablespoon coarsely chopped fresh ginger; 3 tablespoons Thai Green Curry Paste, recipe follows; 2 kaffir lime leaves; 3 cups unsweetened coconut milk, two 13.5-ounce cans; 3/4 cup chicken broth; 1 1/2 pounds skinless, boneless chicken breasts, cut in 1-inch strips; Sea salt; 1 lime, juiced; Fresh Thai basil leaves; Fresh cilantro leaves; Lime wedges, for garnish; 2 tablespoons coriander seeds; 1 tablespoon cumin seeds; 1 tablespoon whole black peppercorns; 8 fresh Thai green chiles; 2 shallots, coarsely chopped; 4 garlic cloves, smashed; Small handful of fresh cilantro sprigs; 2-inch piece galangal, peeled and coarsely chopped; 2 lemon grass stalks, white part only, coarsely chopped; 2 kaffir lime leaves, torn; 2 teaspoons dried shrimp paste; 1/2 cup water

GREEN CURRY CHICKEN RECIPE | TYLER FLORENCE | FOOD NETWORK

Green Curry Chicken Recipe | Tyler Florence | Food Network image

Provided by Tyler Florence

Categories main-dish

Total Time 45 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 27

Ingredients

2 tablespoons vegetable oil
1 medium onion, cut in 8 wedges
1 green bell pepper, cut in 8 wedges
1 stalk lemongrass, white bulb only
1 tablespoon coarsely chopped fresh ginger
3 tablespoons Thai Green Curry Paste, recipe follows
2 kaffir lime leaves
3 cups unsweetened coconut milk, two 13.5-ounce cans
3/4 cup chicken broth
1 1/2 pounds skinless, boneless chicken breasts, cut in 1-inch strips
Sea salt
1 lime, juiced
Fresh Thai basil leaves
Fresh cilantro leaves
Lime wedges, for garnish
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon whole black peppercorns
8 fresh Thai green chiles
2 shallots, coarsely chopped
4 garlic cloves, smashed
Small handful of fresh cilantro sprigs
2-inch piece galangal, peeled and coarsely chopped
2 lemon grass stalks, white part only, coarsely chopped
2 kaffir lime leaves, torn
2 teaspoons dried shrimp paste
1/2 cup water

Steps:

Place a large, deep skillet over medium heat and coat with the oil. Saute the onion and green peppers for 3 minutes to soften. Split the piece of lemongrass down the middle and whack it with the flat side of a knife to open the flavor. Add the lemongrass, ginger, curry paste and lime leaves to the skillet and stir for 2 minutes. Pour in the coconut milk and chicken broth. Lay the chicken pieces in the mixture to poach; add a pinch of salt. Stir together and simmer over low heat for 10 to 15 minutes. Squeeze in the lime juice and shower with basil and cilantro; serve in dinner bowls with lime wedges.
Heat the coriander, cumin seeds, and peppercorns in a small dry skillet for 2 minutes until fragrant. Put the seeds in a clean coffee grinder or spice mill and buzz the spices to a powder.
Put the spice blend and remaining ingredients in a food processor, and pulse to combine. Pour in the water to help grind everything down into a paste.

HEALTHY SANDWICH RECIPES - BBC GOOD FOOD

Healthy sandwich recipes - BBC Good Food image

Rolls, bagels, baps and wraps - make a lunchtime bite that's delicious, filling and nutritious...

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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