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.
VEGAN THAI GREEN CURRY RECIPE - BBC GOOD FOOD
Get your kids helping out in the kitchen with this child-friendly vegan Thai green curry. With tofu and lots of veggies, it's full of flavour
Provided by Lulu Grimes
Categories Dinner
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Cook the potatoes in boiling water for 8 mins. Add the green beans and cook for a further 3 mins, then drain.
- Heat the oil in a wok or pan, fry the garlic for 1 min, add the curry paste and cook for 1 min, or until it starts to darken a little and smell fragrant. Stir in the coconut milk and bring to a simmer, drop in the lime zest and gently bubble for 5 mins to thicken the sauce a little.
- Add the potatoes and beans followed by the sugar snap peas and cook for 1 min before stirring in the cherry tomatoes and tofu.
- Cut the lime in half and squeeze the juice into the pan, then stir in the coriander and serve over the rice.
Nutrition Facts : Calories 436 calories, FatContent 17 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 57 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 3 grams fiber, ProteinContent 13 grams protein, SodiumContent 0.1 milligram of sodium
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THAI GREEN CHICKEN CURRY RECIPE - BBC GOOD FOOD
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Total Time 40 minutes
Category Dinner, Lunch
Cuisine Thai
Calories 257 calories per serving
- Scatter with lime to garnish and serve immediately with boiled rice.
GREEN CURRY CHICKEN RECIPE | TYLER FLORENCE | FOOD NETWORK
Reviews 4.4
Total Time 45 minutes
Category main-dish
Cuisine asian
- 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.
VEGAN THAI GREEN CURRY RECIPE - BBC GOOD FOOD
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Total Time 30 minutes
Category Dinner
Calories 436 calories per serving
- Cut the lime in half and squeeze the juice into the pan, then stir in the coriander and serve over the rice.
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Total Time 40 minutes
Category Dinner, Lunch
Cuisine Thai
Calories 257 calories per serving
- Scatter with lime to garnish and serve immediately with boiled rice.
GREEN CURRY WITH SHRIMP RECIPE | JEFF MAURO | FOOD NETWORK
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Reviews 4.9
Total Time 40 minutes
Category main-dish
- Add the shrimp to the curry and cook until cooked through, 1 to 2 minutes. Ladle the curry into a serving bowl and garnish with the basil, mint and peanuts. Serve with steamed rice—a perfect combination.
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Reviews 4
Total Time 40 minutes
- Turn off the heat and add juice of 1/2 lime. (Slice the other half into wedges.) Taste and season with salt and pepper. Serve with lime wedges, and top with herbs and roasted vegetables.
GREEN CURRY WITH SHRIMP RECIPE | JEFF MAURO | FOOD NETWORK
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Reviews 4.9
Total Time 40 minutes
Category main-dish
- Add the shrimp to the curry and cook until cooked through, 1 to 2 minutes. Ladle the curry into a serving bowl and garnish with the basil, mint and peanuts. Serve with steamed rice—a perfect combination.
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Reviews 4
Total Time 40 minutes
- Turn off the heat and add juice of 1/2 lime. (Slice the other half into wedges.) Taste and season with salt and pepper. Serve with lime wedges, and top with herbs and roasted vegetables.
THAI GREEN FISH CURRY | SAINSBURY'S RECIPES
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.
FISH CURRY RECIPE | JAMIE MAGAZINE RECIPES
Total Time 55 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 398 calories per serving
- Slice the monkfish into large chunks and pop in a non-reactive bowl, along with the turmeric, lime zest and juice and a large pinch of sea salt.
- Mix together to coat the fish, then leave in the fridge for at least 1 hour.
- Add the rice to a pan with 100ml of the coconut milk and 300ml of salted water, then cook according to the packet instructions.
- To make your sauce, peel and finely slice the onions and garlic, peel and finely chop the ginger, then slice the chillies. Roughly chop the tomatoes, keeping them separate.
- Heat a large casserole pan over a medium–high heat and add a splash of oil, the onion, ginger, garlic, chillies and curry leaves. Cook for 5 to 10 minutes, or until the onion is softened and coloured.
- Smash the cardamom pods in a pestle and mortar, then stir them into the pan along with the mustard seeds, cumin, fenugreek and turmeric. Fry for 1 minute.
- Stir in the chopped tomatoes, tamarind paste or syrup, the remaining 300ml of coconut milk and 100ml of water, then simmer for 10 minutes, or until the tomatoes begin to break down and the sauce reduces.
- Add the monkfish to the sauce and simmer until the fish is cooked through and opaque. Remove and discard the cardamom pods, then serve with the rice on the side.
CHICKEN AND LENTIL CURRY RECIPE | JAMIE OLIVER CURRY RECIPES
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Total Time 1 hours 30 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 245 calories per serving
- Peel and slice the onion. Peel the ginger and garlic, then finely chop or grate them on a microplane.
- Heat a lug of oil in a large pan over a medium heat, add the onions and cook for around 8 minutes, or until softened and slightly golden, stirring regularly. Add the ginger and garlic cook for a further 2 minutes.
- Meanwhile, mix the tikka masala paste, yoghurt and tomato purée together in a bowl. Halve and add the chicken thighs to the bowl. Stir everything together and get all the chicken covered in the paste mixture.
- Scrape everything into the pan, making sure you get all the paste mixture in there. Cook the chicken for 5 minutes or so, or until you see it start to colour.
- Add the tinned tomatoes, drained lentils and coconut milk. Bring to the boil, reduce the heat and simmer for 1 hour, stirring occasionally. Add splashes of water to loosen, if needed.
- When the time’s up, stir in the spinach (if using) and allow it to wilt. Next add the mango chutney and taste for seasoning.
- Pull the chicken apart with forks and stir it through. Serve with wholemeal basmati rice and yoghurt on the side, if you like.
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