GREEN CURRY CHICKEN SOUP RECIPES
GREEN CURRY CHICKEN RECIPE | TYLER FLORENCE | FOOD NETWORK
Provided by Tyler Florence
Categories main-dish
Total Time 45 minutes
Cook Time 45 minutes
Yield 4 servings
Number Of Ingredients 27
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.
GREEN CURRY CHICKEN RECIPE | THAI KITCHEN - MCCORMICK
Learn how to make Thai curry with this basil infused recipe. Enjoy a side of jasmine rice with red bell pepper, zucchini, carrots and peas for a green curry that's sure to impress.
Provided by Thai Kitchen
Prep Time 10 minutes
Cook Time 30 minutes
Number Of Ingredients 10
Steps:
- MIX coconut milk, stock, basil, fish sauce, green curry paste and brown sugar in medium saucepan. Bring to boil on medium-high heat. Reduce heat to low; simmer 15 minutes.
- STIR in vegetables and chicken; simmer 10 minutes longer or until chicken is cooked through.
- SERVE over cooked Jasmine Rice.
- *Note: If you are gluten-intolerant, check the label to make sure your stock is gluten-free.
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- Add the chicken and stir well, coating it all in the paste. Add the rest of the coconut milk, lime leaves, lemongrass, galangal, palm sugar and half the fish sauce. Let the sauce bubble for about 10 mins, until the oil in the coconut milk starts to come through to the surface and the chicken is cooked. Add the pea aubergines and the rest of the fish sauce and cook for 5 mins more. Scatter on the Thai basil and serve with some jasmine rice.
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- Ladle soup into bowls and top with cilantro. Serve with lime wedges.
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A piping hot bowl of tender fish chunks, creamy coconut milk and baby spinach. This Thai green fish curry recipe is yours in just 20 minutes
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Total Time 20 minutes
Cuisine Thai
Calories 384 calories per serving
From recipes.sainsburys.co.uk
Total Time 20 minutes
Cuisine Thai
Calories 384 calories per serving
Put the rice in a pan with 500ml cold water. Bring to the boil, then turn down to a simmer and cook, covered, for 14 minutes.
Meanwhile, heat the oil in a large pan. Add the curry paste, coriander stalks, green beans and most of the chilli and cook over a low heat for 5 minutes, then pour in the fish stock. Bring to a gentle simmer, then add the fish sauce. Cook for a further 5 minutes.
Stir in the fish pie mix and cook for 1 minute. Add the spinach and coconut milk, then cook gently for 2 minutes, but don't boil. Stir through the lemon juice and most of the coriander leaves. Garnish with the remaining coriander and chilli and serve with the rice.
Cook's tip: for a thicker curry, use full-fat coconut milk.
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