EASY THAI GREEN CHICKEN CURRY RECIPE | BBC GOOD FOOD
John Torode's green curry is fresh, fragrant and hot - for a vibrant green colour, serve as soon as the chicken is cooked
Provided by John Torode
Categories Dinner, Main course
Total Time 55 minutes
Prep Time 25 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Scrape the thick, fatty part of the coconut milk into a warm wok. Cook it slowly, stirring all the time, until it starts to bubble and sizzle and just begins to split. Add the green curry paste and cook for 3-4 mins until the paste starts to release the true smell of South-east Asia.
- 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.
Nutrition Facts : Calories 623 calories, FatContent 42 grams fat, SaturatedFatContent 31 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 3 grams fiber, ProteinContent 46 grams protein, SodiumContent 1.7 milligram of sodium
INSTANT POT CHICKEN RENDANG (RENDANG AYAM) RECIPE | EPICURIOUS
This chicken rendang recipe makes it easy to have rendang ayam for dinner in a flash—thanks to the Insant Pot. Learn how to make it.
Provided by Patricia Tanumihardja
Total Time 1 hour, 25 minutes
Prep Time 20 minutes
Cook Time 1 hour, 5 minutes
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Make the spice paste. Blitz the shallots, garlic, ginger, galangal, turmeric, fresh chiles, chili powder and salt in a food processor until a coarse paste forms. Add water, 1 tablespoon at a time, to loosen the paste as needed.
- Select SAUTÉ and set to MEDIUM/NORMAL. Add 2 tablespoons of oil. When the pot is hot, add the spice paste, stir and cook until it turns a few shades darker, and the oil separates from the paste forming two distinct layers, 3 to 4 minutes. If the paste starts to burn at any time, adjust to LOW/LESS. Press CANCEL.
- Scoop the thick cream from the top of the coconut milk into a bowl. Pour ¾ cup of the thin coconut milk into the pot. Add the galangal, lemongrass, lime leaves and coconut sugar. Mix well, scraping the bottom of the pot to remove any cooked-on bits and avoid the BURN warning.
- Coat both sides of the chicken with sauce. Nestle the chicken into the sauce, preferably in one layer.
- Lock the lid. Select PRESSURE COOK/MANUAL and set to HIGH for 10 minutes. Make sure the steam release valve is sealed. Once pressurized (10 to 12 minutes), the cook cycle will start.
- While the chicken is cooking, toast the shredded coconut in a dry skillet on the stovetop over medium-low heat until it turns light brown and aromatic, about 3 minutes. (This can be done ahead and refrigerated or frozen.)
- When the timer beeps, let the pressure release naturally (20 to 30 minutes). When the float valve drops, press CANCEL and open the lid.
- Carefully remove the chicken to a plate. Cut it up into smaller pieces if you like, but don’t shred it. Tent with foil to keep warm.
- Select SAUTÉ and set to MEDIUM/NORMAL. Add the remaining coconut cream and milk and ¾ of the toasted coconut and cook for 2 to 3 minutes, stirring constantly. If you’d like a drier rendang, simmer the sauce until reduced by about one-third, 10 to 15 minutes. Note that the sauce will thicken as it cools. Remove the herbs.
- Add the chicken back to the sauce and adjust to LOW/LESS to heat the chicken through.
- Garnish with the remaining shredded coconut and serve with steamed rice and a vegetable side dish. Or let it sit in the refrigerator overnight—rendang always tastes better the next day!
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EASY THAI GREEN CHICKEN CURRY RECIPE | BBC GOOD FOOD
John Torode's green curry is fresh, fragrant and hot - for a vibrant green colour, serve as soon as the chicken is cooked
From bbcgoodfood.com
Total Time 55 minutes
Category Dinner, Main course
Cuisine Thai
Calories 623 calories per serving
From bbcgoodfood.com
Total Time 55 minutes
Category Dinner, Main course
Cuisine Thai
Calories 623 calories per serving
- 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.
See details
INSTANT POT CHICKEN RENDANG (RENDANG AYAM) RECIPE | EPICU…
This chicken rendang recipe makes it easy to have rendang ayam for dinner in a flash—thanks to the Insant Pot. Learn how to make it.
From epicurious.com
Reviews 1
Total Time 1 hour, 25 minutes
From epicurious.com
Reviews 1
Total Time 1 hour, 25 minutes
- Garnish with the remaining shredded coconut and serve with steamed rice and a vegetable side dish. Or let it sit in the refrigerator overnight—rendang always tastes better the next day!
See details
CHICKEN SOUP – INSTANT POT RECIPES
From recipes.instantpot.com
Reviews 5
Cuisine Modern
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- Garnish with thinly sliced onions, and scallions to serve. Enjoy!!
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Also, it says that galangal is the backbone of Tom Kha Gai, but it was missing from ingredients. So, I can’t fully trust the other recipes unless I have previously made them in order to recognize missing ingredients.
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What I love most about tom yum goong (?????????) is the flavors of lemongrass, galangal, kaffir lime leaves, fresh Thai chilies, and fresh lime juice, that all combine to create a healthy and soothing broth that will light up your taste buds. If you’re looking to cook an awesome and authentic soup, try this tom yum soup recipe.
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Also, it says that galangal is the backbone of Tom Kha Gai, but it was missing from ingredients. So, I can’t fully trust the other recipes unless I have previously made them in order to …
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