Thai Food Recipe: Thai Green Curry Chicken

Thai green curry is one of the most famous curry recipes in the world.The key to good green curry is in not only using the right ingredients, but knowing when to add them. Because this curry is made the same as in Thailand (on your stovetop), I recommend using only smaller pieces or cuts of chicken, allowing for faster cooking and the freshest possible taste.

Ingredients:

    GREEN CURRY PASTE:

•     4 small green Thai chilies, OR substitute 1 to 2 jalapeno peppers
•     1/4 cup shallot OR purple onion, diced
•     4 cloves garlic, minced
•     1 thumb-size piece galangal OR ginger, grated
•     1 stalk fresh minced lemongrass OR 3 Tbsp. frozen or bottled prepared lemongrass
•     1/2 tsp. ground coriander
•     1/2 tsp. ground cumin
•     3/4 to 1 tsp. shrimp paste
•     1 (loose) cup fresh coriander/cilantro leaves and stems, chopped
•     1/2 tsp. ground white pepper (can be purchased at some supermarkets, OR at Asian food stores)
•     3 Tbsp. fish sauce
•     1 tsp. brown sugar
•     2 Tbsp. lime juice

   
CURRY INGREDIENTS:

•     1 to 1.5 lbs. (about 0.7 kg) boneless chicken thigh or breast, cut into chunks
•     1 can coconut milk
•     4 kaffir lime leaves (can be purchased frozen at most Asian food stores), OR substitute 1 tsp. grated lime zest
•     1 red bell pepper, seeded and cut into chunks
•     1 zucchini, sliced lengthwise several times, then cut into chunks
•     Generous handful fresh basil
•     2 Tbsp. coconut oil or other vegetable oil

Preparation:

    1. Place all the "green curry paste" ingredients together in a food processor, and process to a paste. If necessary, add a few Tbsp. of the coconut milk to help blend ingredients. Set aside.

    2. Prepare the lime leaves by tearing the leaf away from either side of the stem. Discard the central stem. Then, using scissors, cut leaves into thin strips. Set aside.

    3. Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the green curry paste.

    4. Stir-fry briefly to release the fragrance (30 seconds to 1 minute), then add 3/4 of the coconut milk, reserving 2-3 Tbsp. per serving portion for later.

    5. Add the chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium-low, until you get a nice simmer.

    6. Cover and allow to simmer 3-5 more minutes, or until chicken is cooked through. Stir occasionally.

    7. Add the red bell pepper and zucchini, plus the strips of lime leaf (or lime zest), stirring well to incorporate. Simmer another 2-3 minutes, or until vegetables are softened but still firm and colorful.

    8. Do a taste-test for salt, adding 1-2 Tbsp. fish sauce if not salty enough. If you'd prefer a sweeter curry, add a little more sugar. If too salty, add a squeeze of lime or lemon juice. If too spicy, add more coconut milk. Note that this curry should be a balance of salty, spicy, sweet and sour, plus bitter (the bitter is found in the fresh basil garnish).

    9. Serve this curry in bowls with Thai jasmine rice on the side, allowing guests to add their own. Top each portion with fresh basil, then drizzle over 2-3 Tbsp. coconut milk.

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Thai Chicken Recipe : Easy Thai Chicken Curry

A simple Easy Thai red chicken curry recipe for you to cook a great meal for family or friends.This curry chicken recipe is a classic yellow curry made with chicken pieces and chunks of potato plus a hint of tomato. Enjoy this easy thai chicken curry recipe...

Ingredients:

•     1 lb chicken breast or thigh, chopped into small chunks, OR whole chicken pieces
•     2-3 potatoes, chopped into chunks
•     1-2 medium tomatoes, chopped into chunks
•     1/4 cup fresh coriander
•     2 Tbsp. Thai curry powder , OR 3 Tbsp. Madras curry powder or regular curry powder
•     1 bay leaf
•     optional: 1 cinnamon stick
•     1/2 to 1 tsp. chili flakes or cayenne pepper, to taste
•     2 shallots OR 1/2 cup purple onion, diced
•     4-5 cloves garlic, minced
•     1 thumb-size piece galangal OR ginger, grated
•     1/2 cup chicken stock
•     1+1/2 Tbsp. ketchup OR sweet tomato puree
•     1 can coconut milk
•     3 Tbsp. fish sauce
•     optional: 1/2 tsp. sugar
•     2-3 Tbsp. vegetable oil

Preparation:

    1. Place a wok or large frying pan over medium-high heat. Add curry powder, bay leaf, cinnamon stick (if using) and chili/cayenne. "Dry fry" these spices 1-2 minutes, until they are lightly toasted and fragrant.

    2. Add 2 Tbsp. oil, plus the shallots, garlic, and galangal or ginger. Also add a few Tbsp. of the chicken stock, just enough to keep ingredient frying nicely. Stir-fry 1 minute, then add chicken and potatoes, stir-frying 1 minute to coat with the spices.

    3. Add remaining stock plus ketchup/tomato puree, stirring well to combine.

    4. Add coconut milk, fish sauce, sugar and cinnamon stick (if using). Bring to a boil, then cover and reduce to simmer for 30 minutes or until cooked. Add tomatoes during the last 10 to 15 minutes of cooking (not before, or they will keep potatoes from cooking).

    5. When chicken is cooked to tender, taste-test the sauce for saltiness/flavor, adding more fish sauce as needed until desired flavor level is achieved. Also add more cayenne or fresh-cut chilies if you prefer it spicier. If too spicy, add more coconut milk or a little plain yogurt/sour cream. Add a little more sugar if too sour for your taste.

    6. Sprinkle over the fresh coriander, serve with plenty of Thai jasmine rice.

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