Chicken in Green Curry With Coconut Milk

Last week I had a occasion to bring a friend of mine to a Thai cafeteria in downtown. He has heard a lot about Thai food but never tried it before. Actually, he would like to come to Thai cafeteria many times but he didn't know what to eat. He was so happy that day because I accompanied him to the restaurant. I ordered a few Thai dish for him to try. He liked it all but what he liked most was chicken in green curry with coconut milk. He asked me to teach him how to cook this menu. So I told him to log into my blog and checked it out. That is why I am here today.

Chicken in green curry with coconut milk is the top 3 Thai foods at all times (after Tom Yum Koong and Pad Thai) . It is a tiny bit spicy and sweet. It looks very nice, colourful and delicious. The most leading thing is so easy to cook. Many people don't believe me when I tell them that this menu is so easy to cook. So I'm going to show you now how easy it is. Let's get started.

Pan Fried Chicken

Ingredients

400 grams breast chicken (cut it into strips)
5 tablespoons cooking oil
1 tablespoon green curry paste (you can buy it in a can from supermarket)
250 ml coconut milk (1 can)
1 tablespoon fish sauce
1 tablespoon sugar
3-4 leaves of basil

Preparation

1. Put cooking oil in a pan (medium heat)
2. Put green curry paste in a pan and stir fried for 2 minutes
3. Put chicken in a pan and stir fried until chicken is cooked
4. Put coconut milk, fish sauce and sugar in a pan
5. Wait until the coconut milk is boiling, turn the heat off and put the basil leaves on top

Now you are done. It smells so nice, isn' it? If you want it to more spicy, you can add more green curry paste. You can eat chicken green curry with steamed rice or spaghetti if you want. It is very appetizing and so easy to cook, isn't it ? Okay, enjoy your meal.

Chicken in Green Curry With Coconut Milk

calphalon unison nonstick 8 omelette pan

How to Make Goan Spicy Chicken and Coconut Curry

This recipe is bursting with the flavours of southern India. The bite of the chopped chillies is mellowed by the sweet flavour of the dried grated coconut and rich coconut milk. That together with the essential fresh curry leaves, poppy and mustard seeds and of course garlic and ginger make this a dish not to be missed!

I have made this curry in many different ways. I've tried it with chicken tikka (small bite sized pieces of chicken), whole chicken, quartered chicken and many different types of game such as pheasant, quail and partridges.

Pan Fried Chicken

This time of year when game is difficult to find, I make it with two small chickens weighing about a pound each. The chickens are stuffed with a spice mixture and then trussed to keep the stuffing and juices in while they are pan fried and then simmered in coconut milk.

If you like spicy chicken curries, you're going to love this one!

Serves 4 hungry people

Preparation time: 20 minutes
Cooking time: 30 minutes

INGREDIENTS

2 x 450g (1 lb) free range chickens or 4 small quails

3 Tablespoons ghee or clarified butter
10 curry leaves
1 Tablespoon mustard seeds
1 Tablespoon poppy seeds
2 Tablespoons coriander seeds
2 Tablespoons cumin seeds
1 inch cinnamon stick
1 teaspoon cardamom seeds
1 large red onion - finely chopped
1 inch ginger - finely chopped
4 green chillies (or more) finely chopped
6 cloves garlic - smashed and finely chopped
1 Tablespoon red chili powder
1/2 dried and grated coconut
4 tablespoons vegetable oil
500ml coconut milk
4 Tablespoons cream
salt and pepper
1 Tablespoon garam masala
Juice of one lemon
3 Tablespoons chopped mint leaves

method

In a large heavy bottomed frying pan over medium heat, dry fry the poppy seeds,coriander seeds,cumin seeds, cinnamon and cardamom seeds until they begin to smoke.

Remove from the heat and transfer to a spice grinder or pestle and mortar and grind to a fine powder.

Now put the ghee in the frying pan. When the ghee melts, add the curry leaves and mustard seeds. When the seeds begin to pop, add the chopped onion.

Fry until the onions turn light brown and become translucent.

Add the spice powder, ginger, green chillies, garlic, chili powder and grated coconut and continue to fry for another 2 minutes.

Stuff your chickens with this stuffing and then truss the birds to keep all the stuffing in.

Add the vegetable oil to the pan. When the oil is good and hot, add the chickens and fry them all over so that the skin turns a shiny, crispy brown.

Pour in the coconut milk and cream and simmer until the chickens are cooked through - about 20 minutes.

to serve

Cut each chicken into eight pieces. Scrap the stuffing into the coconut sauce and mix well.

Add the garam masala and salt and pepper to taste.

Place a couple pieces of chicken on each plate with a little sauce, a squeeze of lemon juice and top with chopped mint leaves.

Soak up the juices with saffron rice or naan bread.

Don't forget to stop back and let me know how you like this spicy chicken and coconut curry!

How to Make Goan Spicy Chicken and Coconut Curry

You will find many more authentic Indian recipes like this one on my great curry recipes website.

The site is packed with Indian food and curry recipes that have been specially tested and written for the home chef.

I hope you enjoy reading and cooking the Indian food recipes at http://www.greatcurryrecipes.net

Dan M Toombs
The Curry Guy

Thanks To : le creuset enameled cast iron 5 piece essential t fal signature hard anodized 12 piece cookware

Chicken in Green Curry With Coconut Milk

Last week I had a chance to bring a friend of mine to a Thai restaurant in downtown. He has heard a lot about Thai food but never tried it before. Actually, he would like to come to Thai restaurant many times but he didn't know what to eat. He was so happy that day because I accompanied him to the restaurant. I ordered a few Thai dish for him to try. He liked it all but what he liked most was chicken in green curry with coconut milk. He asked me to teach him how to cook this menu. So I told him to log into my blog and checked it out. That is why I am here today.

Chicken in green curry with coconut milk is the top 3 Thai foods at all times (after Tom Yum Koong and Pad Thai) . It is a little bit spicy and sweet. It looks very nice, colourful and delicious. The most important thing is so easy to cook. Many people don't believe me when I tell them that this menu is so easy to cook. So I'm going to show you now how easy it is. Let's get started.

Pan Fried Chicken

Ingredients

400 grams breast chicken (cut it into strips)
5 tablespoons cooking oil
1 tablespoon green curry paste (you can buy it in a can from supermarket)
250 ml coconut milk (1 can)
1 tablespoon fish sauce
1 tablespoon sugar
3-4 leaves of basil

Preparation

1. Put cooking oil in a pan (medium heat)
2. Put green curry paste in a pan and stir fried for 2 minutes
3. Put chicken in a pan and stir fried until chicken is cooked
4. Put coconut milk, fish sauce and sugar in a pan
5. Wait until the coconut milk is boiling, turn the heat off and put the basil leaves on top

Now you are done. It smells so nice, isn' it? If you want it to more spicy, you can add more green curry paste. You can eat chicken green curry with steamed rice or spaghetti if you want. It is very delicious and so easy to cook, isn't it ? Okay, enjoy your meal.

Chicken in Green Curry With Coconut Milk

Joe Sitthiosoth is an average Joe who is passion for Thai food and Thai cooking. He travels the world, makes new friend and shows them how wonderful Thai food is. His article comes from his real experience. You can read more from here [http://EasyThaiCookingByJoe.blogspot.com]

Related : all clad cop r chef 8 inch fry pan

Chicken in Green Curry With Coconut Milk

Last week I had a chance to bring a friend of mine to a Thai restaurant in downtown. He has heard a lot about Thai food but never tried it before. Actually, he would like to come to Thai restaurant many times but he didn't know what to eat. He was so happy that day because I accompanied him to the restaurant. I ordered a few Thai dish for him to try. He liked it all but what he liked most was chicken in green curry with coconut milk. He asked me to teach him how to cook this menu. So I told him to log into my blog and checked it out. That is why I am here today.

Chicken in green curry with coconut milk is the top 3 Thai foods at all times (after Tom Yum Koong and Pad Thai) . It is a little bit spicy and sweet. It looks very nice, colourful and delicious. The most important thing is so easy to cook. Many people don't believe me when I tell them that this menu is so easy to cook. So I'm going to show you now how easy it is. Let's get started.

Ingredients

400 grams breast chicken (cut it into strips)
5 tablespoons cooking oil
1 tablespoon green curry paste (you can buy it in a can from supermarket)
250 ml coconut milk (1 can)
1 tablespoon fish sauce
1 tablespoon sugar
3-4 leaves of basil

Preparation

1. Put cooking oil in a pan (medium heat)
2. Put green curry paste in a pan and stir fried for 2 minutes
3. Put chicken in a pan and stir fried until chicken is cooked
4. Put coconut milk, fish sauce and sugar in a pan
5. Wait until the coconut milk is boiling, turn the heat off and put the basil leaves on top

Now you are done. It smells so nice, isn' it? If you want it to more spicy, you can add more green curry paste. You can eat chicken green curry with steamed rice or spaghetti if you want. It is very delicious and so easy to cook, isn't it ? Okay, enjoy your meal.

Joe Sitthiosoth is an average Joe who is passion for Thai food and Thai cooking. He travels the world, makes new friend and shows them how wonderful Thai food is. His article comes from his real experience. You can read more from here [http://EasyThaiCookingByJoe.blogspot.com]

See Also : all clad ltd double burner griddle calphalon unison nonstick 10 piece cookware set

Chicken green curry and coconut milk

Last week, I had the chance to put one of my friends at a Thai restaurant in the center. He heard a lot of Thai food, but never tried before. In fact, it would be happy to come to the Thai restaurant many times, but did not know what to eat. He was so happy that day because I went with him to the restaurant. I ordered Thai court to try him. He loved everyone, but what I liked best was the chicken with green curry and coconut milk. He asked me to teach him to cook this menu.So he told me to sign into my blog and have it checked. This is why I am here today.

Chicken green curry and coconut milk is among the top three Thai dishes at any time (Tom Yum Koong and Pad Thai). It 's a bit spicy and sweet. It looks very beautiful, colorful and tasty. The most important thing is to cook easily. Many people do not believe me when I tell them that this menu is so easy to cook. I'll show you how easy it is. Let's get started.

Ingredients

400 grams of chicken breast (cut into strips)
5 tablespoons cooking oil
1 tsp tbsp green curry paste (you can buy in a supermarket)
250ml coconut milk (1 can)
1 teaspoon tablespoons fish sauce
1 tablespoon sugar
3-4 basil leaves

Preparation

First Place cooking oil in a pan (medium heat)
2nd Place the green curry paste in a saucepan and stir for 2 minutes
3rd place chicken in a> Pan and stir until cooked Fried Chicken
4th place coconut milk, fish sauce and sugar in a saucepan
Allow the coconut milk fifth boil, turn off the heat and place over the basil leaves

Now you are ready. It smells so good, that is? If you want to focus more, you can more green curry paste. You can eat green chicken curry with steamed rice or noodles, if you want. It is delicious and so easy to cook, right? Well, enjoy yourMeals.

Thanks To : cuisinart chef's classic stainless steel 10 piece circulon classic 14 piece cookware calphalon tri ply stainless steel 13-piece