Best Thai Green Curry With Chicken And Sweet Potato Recipes

THAI GREEN CURRY WITH CHICKEN

Thai Green Curry with Chicken image

This is a green curry recipe I've cobbled together over the years. The vegetables aren't completely traditional, but they give the whole thing a good texture and variety. Often asked for in my household, hopefully it'll become a favorite in yours. Serve over rice.

Provided by Galen Dobbs

Categories World Cuisine Recipes Asian

Time 45m

Yield 4

Number Of Ingredients 14

Ingredients

2 tablespoons peanut oil
¼ cup Thai green curry paste
3 cloves garlic, minced
1 (1/4 inch thick) slice ginger, finely grated
2 boneless, skinless chicken breasts, thinly sliced
1 (15 ounce) can baby corn pieces, drained
1 (8 ounce) can bamboo shoots, drained
2 (13.5 ounce) cans coconut milk
2 tablespoons fish sauce
2 tablespoons palm sugar
6 kaffir lime leaves
1 red bell pepper, cut into thin strips
1 orange bell pepper, cut into thin strips
¼ cup thinly sliced Thai basil, or more to taste

Steps:

Heat oil in a wok until it starts to shimmer. Add curry paste, garlic, and ginger; stir together and fry until fragrant, 2 to 3 minutes. Add chicken breast slices, stirring until coated. Cook until just slightly pink in the center, 3 to 5 minutes.
While chicken is cooking, place baby corn and bamboo shots in a small saucepan, cover with water, and place over high heat. Bring to a boil. Drain then cover with water again.
Pour coconut milk into the wok. Bring to a slow simmer, stirring occasionally, about 5 minutes. Drain corn and bamboo shoots and add in. Stir in fish sauce, palm sugar, and kaffir lime leaves. Bring back up to a simmer and cook for 5 minutes. Stir in bell pepper strips and cook until crisp-tender, about 3 minutes.
Remove curry from heat and stir in Thai basil.

Nutrition Facts : Calories 583.1 calories, Carbohydrate 23.4 g, Cholesterol 32.3 mg, Fat 57.9 g, Fiber 11.3 g, Protein 22.8 g, SaturatedFat 38.4 g, Sodium 931 mg, Sugar 12.9 g

THAI CURRY CHICKEN WITH SWEET POTATO

Thai Curry Chicken With Sweet Potato image

Chunks of chicken breast and sliced onions are sauteed in flavorful Thai green curry paste, then cooked in a creamy sauce made with cream cheese, sweet potato, and sliced bell peppers. The first time I made this with 3 tablespoons green curry paste, but that might be a bit too hot.

Provided by WiGal

Categories Chicken Breast

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1 sweet potato
1 teaspoon water
1 tablespoon canola oil
2 tablespoons green curry paste, taste test later
1 lb chicken breast, boneless and skinless cut into BITE sized pieces
1 small onion, thinly sliced
2 garlic cloves, minced
1 red bell pepper, cut into thin strips then cut crosswise in half
1 yellow bell pepper, cut into thin strips then cut crosswise in half
4 ounces low-fat cream cheese, cubed
1/2 cup skim milk
1/8 teaspoon black pepper (to taste)
2 teaspoons fish sauce (to taste)
1 tablespoon brown sugar
1 1/2 tablespoons dried basil or 1/4 cup fresh basil
4 cups cooked long-grain rice
2 tablespoons dry roasted peanuts, coarsely chopped

Steps:

Wash the sweet potato, microwave for 2 minutes -to soften it up; peel, cut into 1/2 inch cubes, put cubes into steamer bag, add 1 teaspoon water, microwave for 3 minutes; and set aside.
Heat oil in large nonstick skillet on medium heat for about 2 minutes.
Stir in curry paste until well blended.
Add chicken, onions, and garlic; cook and stir 6 to 8 minutes or until chicken is slightly rare inside.
Stir in red and yellow peppers and sweet potato; cook 4 minutes or until peppers are crisp tender and sweet potato is done.
Add cream cheese, milk, pepper, fish sauce, brown sugar, and basil; cook until cream cheese is melted and evenly coats chicken and vegetables, stirring frequently.
Taste and make adjustments.
Serve over rice.
Garnish with peanuts.

Nutrition Facts : Calories 757.8, Fat 35.5, SaturatedFat 9.6, Cholesterol 94.8, Sodium 688, Carbohydrate 70.7, Fiber 5.5, Sugar 8.1, Protein 40.5

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