Thai Green Curry With Chicken
Check out more from the chefs:
Get the recipe:
Buy the Tasty Cookbook Today:
Check us out on Facebook! - facebook.com/buzzfeedtasty
Credits:
MUSIC
Licensed via Audio Network
EXTERNAL CREDITS
Chef Fern
+
Chef Pla
Thai Green Curry Recipe by Food Fusion
Creamy, flavorful, and easy to make, this Thai green curry is a must-try for any curry lover. #happycookingtoyou #foodfusion #recipes #digitalammi #thaicurry
Written Recipe:
Serves 3-4
Recipe in English:
Ingredients:
Prepare Thai Green Paste:
-Sabut dhania (Coriander seeds) 1 tsp
-Zeera (Cumin seeds) 1 tsp
-Galangal root 2-inch piece
-Hari mirch (Green chillies) 8-10
-Lehsan (Garlic) cloves 4-5
-Shallots 3-4
-Kaffir lime leaves 4-5
-Lime peel 1
-Lemon grass white part 1 stick
-Adrak (Ginger) 1 inch (optional)
-Hara dhania (Fresh coriander) roots 3-4
-Safed mirch (White peppercorns) ½ tsp
-Namak (Salt) 1 tsp or to taste
Prepare Thai Green Curry:
-Coconut milk 1 Cup
-Coconut milk 1 & ½ Cup
-Water ½ Cup
-Boneless chicken cubes 300g
-Fish sauce 1 & ½ tbs (optional) Substitute: Soy sauce
-Tamatar (Tomato) deseeded & diced 1 medium
-Fresh basil leaves 7-8
-Thai red chillies sliced 2-3
Directions:
Prepare Thai Green Paste:
-In a frying pan,add coriander seeds,cumin seeds & dry roast for 1-2 minutes & set aside.
-Roughly chop galangal root,green chillies,garlic,shallots,kaffir lime leaves,lime peel,white part of lemon grass,ginger,fresh coriander roots & set aside.
-In a mortal & pestle,add roasted coriander seeds & cumin seeds,white peppercorns,salt & crush coarsely.
-Now add all roughly chopped vegetables & crush to make a paste.Thai green paste is ready!
Prepare Thai Green Curry:
-In a frying pan,add coconut milk & cook on medium flame until all water in milk dries up & only coconut cream remains.
-Now add prepared thai green paste,mix well & cook on low flame for 2-3 minutes.
-Add coconut milk & mix well.
-Add water,mix well & bring it to boil.
-Add chicken,mix well & bring it to boil.
-Add fish sauce & mix well,cover & cook on medium flame for 6-8 minutes.
-Add tomato,fresh basil leaves,thai red chillies,mix well & simmer for 1-2 minutes.
-Serve with boiled rice!
Recipe in Urdu:
Ajza:
Prepare Thai Green Paste:
-Sabut dhania (Coriander seeds) 1 tsp
-Zeera (Cumin seeds) 1 tsp
-Galangal root 2-inch piece
-Hari mirch (Green chillies) 8-10
-Lehsan (Garlic) cloves 4-5
-Shallots 3-4
-Kaffir lime leaves 4-5
-Lime peel 1
-Lemon grass white part 1 stick
-Adrak (Ginger) 1 inch (optional)
-Hara dhania (Fresh coriander) roots 3-4
-Safed mirch (White peppercorns) ½ tsp
-Namak (Salt) 1 tsp or to taste
Prepare Thai Green Curry:
-Coconut milk 1 Cup
-Coconut milk 1 & ½ Cup
-Water ½ Cup
-Boneless chicken cubes 300g
-Fish sauce 1 & ½ tbs (optional) Substitute: Soy sauce
-Tamatar (Tomato) deseeded & diced 1 medium
-Fresh basil leaves 7-8
-Thai red chillies sliced 2-3
Directions:
Prepare Thai Green Paste:
-Frying pan mein sabut dhania aur zeera dal ker 1-2 minutes kliya dry roast ker lein & side per rakh dein.
-Galangal root,hari mirchein,lehsan,shallots,kaffir lime leaves,lime peel,white part of lemon grass,adrak & hara dhania ka roots ko roughly chop ker lein & side per rakh dein.
-Mortal & pestle mein roasted sabut dhania & zeera,safed mirch aur namak dal ker coarsely crush ker lein.
-Ab tamam roughly chopped vegetables dal ker ache tarhan crush ker ka paste bana lein.Thai green paste tayyar hai!
Prepare Thai Green Curry:
-Frying pan mein coconut milk dal dein aur darmiyani ancch per pani sukh janay aur coconut cream reh janay tak paka lein.
-Ab tayyar thai green curry paste dal ker ache tarhan mix karein aur halki ancch per 2-3 minutes kliya paka lein.
-Coconut milk dal ker ache tarhan mix karein.
-Pani dal ker ache tarhan mix karein aur ubal anay dein.
-Chicken ker ache tarhan mix ker lein aur ubal anay dein.
-Fish sauce dal ker ache tarhan mix karein aur dhak ker darmiyani ancch per 6-8 minutes kliya paka lein.
-Tamatar,fresh basil leaves & thai red chillies dal ker ache tarhan mix ker lein aur 1-2 minutes kliya simmer ker lein.
-Boiled rice ka saath serve karein!
Jamie’s Green Curry | Jamie Oliver
This delicious Green Curry is fresh, fragrant and fast - ready to eat in the time it takes to cook rice! Chicken thighs cooked in coconut milk with kaffir lime leaves, garlic, chilli and ginger. Crisp mange tout, delicate mixed oriental mushrooms and fresh coriander finish it dish off perfectly. You won’t bother with take out again.
This and loads more recipes can be found on JamieOliver.com
Links from the video:
Thai Red Curry |
Thai Massaman Curry |
Thai Lemongrass Mojito |
For more nutrition info, click here:
Subscribe to Food Tube |
Subscribe to Drinks Tube |
Subscribe to Family Food Tube |
Twitter |
Instagram |
Facebook |
More great recipes |
Jamie's Recipes App |
#FOODTUBE
x
Thai Green Curry Recipe - How to Make Authentic Green Curry
If you haven't got time to make your own, I recommend this green curry paste:
This is my grandparents original recipe. They taught me how to make Thai green curry in their restaurant.
There is a full list of ingredients at I also have lots of other Thai food recipes and videos.
Any questions, let me know xxx
I could eat my body weight worth of this…????
Delicious Green Coconut Curry ???? Easy, Homemade, Plant-based Curry Recipe for Vegans
Coconut is an incredibly versatile ingredient and can be found in curries from India, Thailand, the Philippines, and many other places.
➡️ Here's a simple green coconut curry to make right at home!
This is a nutrient-dense and a totally vegan recipe!
Garlic, onion, jalapeno, ginger, and lime, all of which have intense flavors in their own right, combine with several spices to give the curry the classical spiciness it’s known for.
➡️ The curry will go through a few transformations as it goes from raw ingredients to being reduced to a paste, to its revival in a liquid form due to adding coconut milk, to the final addition of all of the vegetables.
The curry is made hearty with the addition of several filling veggies like zucchini, broccoli, mushrooms, bell peppers, and even some tofu!
???? What is your favorite curry and what country is it most popular in? Let me know in the comments below!
▶️ RECIPE INGREDIENTS:
CURRY PASTE:
1/2 cup / 40g - Cilantro (coriander) stem & roots (THOROUGHLY WASHED to get rid of any dirt)
1 Tablespoon / 4 to 5 Garlic approx.
1/2 Tablespoon / 1/2 Inch ginger approx.
1 Jalapeno / 20g
Zest of 1 lime / 1/2 Tablespoon
1/2 cup / 70g Onion
1 Teaspoon Turmeric powder
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/4 Teaspoon Cayenne Pepper or to taste (Optional)
1/2 Teaspoon salt
2 to 3 tablespoon cooking oil (I have used light olive oil)
OTHER INGREDIENTS:
3 cups / 700ml Coconut milk
1 cup / 250ml Water
Salt to taste ( I have added 1+1/4 teaspoon pink Himalayan salt)
1 cup / 100g Red Bell Pepper - chopped
1 cup / 100g Green Bell Pepper - chopped
1 cup / 100g Zucchini - chopped
1+1/2 cup / 100g Mushrooms - chopped (I have used Cremini mushroom)
1 cup / 150g Firm Tofu - cut into cubes (I have used organic non-gmo tofu)
1 cup / 100g Broccoli (65g) - chopped
1 to 1/2 cup / 50 to 100g Snap Peas - remove the strings from the sides and chop in half or leave it whole
Lime Juice to taste (I have added 1 tablespoon I like it a bit sour)
▶️ METHOD: (3 to 4 servings)
Start by adding cilantro stems/roots, garlic, ginger, jalapeno, onion, lime zest to a blender and make a puree. (Please note: Add only 1/2 tablespoon of ginger, if you add too much the dish will turn bitter. Also, thoroughly wash the cilantro roots and stem to get rid of any dirt.)
Transfer the puree to a deep pot. Add the spices, cooking oil and cook over medium heat until it forms a thick paste and the oil starts to separate - which means it's nicely roasted. Then add the coconut milk, water, salt and bring it to a boil. Once it starts to boil, reduce the heat to medium-low and cover and cook for about 20 minutes - for the flavours to develop.
Uncover and add the vegetables and tofu. Turn the heat to medium or medium high (depending on the heat of your stove) and cook for another 5 to 6 minutes uncovered, until the zucchini is just slightly soft but still has a bite to it. Cook the gravy to the desired consistency. Add the broccoli, snap peas and cook for a few seconds and turn off the heat. Please note we don't want to over cook the broccoli/ snap peas, it will continue to cook in the hot gravy even after turning off the heat.
Enjoy it with freshly steamed rice or as a soup. This recipe is perfect for meal prep and stores well in the fridge for 3 to 4 days.
▶️ IMPORTANT TIPS:
- Thoroughly wash the cilantro roots and stems to get rid of any dirt
- Add only 1/2 tablespoon of ginger, if you add too much the dish will turn bitter
- Make sure to cook the curry paste until the oil starts to separate, this will add a lot of flavour
*************
Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw inspiration from classic, traditional recipes, and modern dishes around the world and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
➡️ You'll hear every grain of seasoning fall, the crunch of every leaf of fresh veggies, and see every chop, stir, simmering pot, and more in HD and 4k quality.
My hope is that in addition to the health benefits my recipes will have on your body, you will also experience the therapeutic and almost meditational quality of preparing delicious vegan meals for yourself or for friends and family.
So, subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????
*************
✅ Follow Food Impromptu on social media:
Instagram ▶️
Pinterest ▶️
Subscribe to Food Impromptu here ⤵️
*************
#GreenCoconutCurry #VeganCurry #FoodImpromptu #VeganMeals #VeganRecipes #VeganFood #EasyVeganRecipe #Vegan #PlantBased #PlantBasedCooking