Green Curry Chicken

Thai green curry chicken

This extraordinary recipe was adapted from Jane Rodmell's excellent book, Cottage Life's More Summer Weekends Cookbook (Cottage Life). Thai green curry paste turns chicken into a fiery treat--and you can make it as spicy as you like by varying the amount of paste. Rodmell created feverishly hot 'n' spicy chicken wings while we used breasts.
Preparation time 5 minutesBarbecuing Time 26 minutesMarinating Time 4 hours
Makes 4 to 6 servings


* 14 oz ( 398 mL) can coconut milk
* 1 to 2 tbsp ( 15 to 30 mL) green curry paste
* 1/2 tsp ( 2 mL) salt
* 6 chicken breasts, bone in and skin on
* Directions
* Nutrition

1. In a small bowl, stir coconut milk with curry paste and salt. Place chicken in a large resealable plastic bag or bowl. Pour coconut mixture overtop. Seal tightly and refrigerate at least 4 hours or overnight.
2. When ready to barbecue, grease grill and preheat barbecue to medium-high. Remove chicken from marinade. Reserve excess marinade. Grill chicken, skin-side down, with lid closed for 6 minutes. Turn chicken and baste with marinade, then discard. Continue grilling for 20 to 25 more minutes, turning several times, until chicken feels springy when pressed. If chicken begins to burn, reduce heat to medium. To bake chicken, preheat oven to 400F (200C). Remove chicken from marinade, reserving excess, and bake skin-side up on a foil-lined tray until chicken feels springy when pressed, from 25 to 35 minutes. Baste with marinade halfway through, then discard. Remove chicken from oven, pour pan drippings overtop and serve.

* Hot wings

Prepare above recipe, but use 3 pounds (1.5 kg) chicken wings. Follow marinating instructions, then spread wings out on a baking sheet, making sure they do not overlap. Bake in a preheated 400F (200C) oven for 40 minutes, turning wings over and basting halfway through. Or grease grill and preheat barbecue to medium-high. Grill with lid down for 15 minutes. Then turn wings, baste with marinade and grill 15 more minutes.

Nutrients per serving

* 30.7 g protein
* 21 g fat
* 1.6 g carbohydrates
* 2.2 mg iron
* 15 mg calcium
* 218 mg sodium
* 320 calories
Thai recipe name pronunciation Green Chicken Curry it a favored dish from Central Thailand, and visitors to Thailand love it because it not too spicy and easy on the palet. A good meal for an evening dinner, here it is cooked with chicken legs but you can use chicken breast instead if preferred. I recommend corn fed chicken, it has much more flavour and a softer texture. There are lots of herbs & spices in the sauce, in old times these would be prepared by hand, luckily today thats not necessary, your local Asian supermarket stocks green curry sauce all ready to use. Note, you can eat the herbs too.
Originally from central Thailand, this is low to medium hot.

Ingredients for 2 people
100 gms. Green Curry Sauce
4 Corn Fed Chicken legs
200 ml. Coconut milk
150 ml. Water
4 Red Thai Chillis
6 Cherry Tomatoes
1 Teaspoon Sugar
2 Teaspoons Salt
1 Tablespoon Fish Sauce
4 Basil Leaves
3 Kaffir Leaves (Asian Lime Leaves).

Serve With
Hot Fragrant Rice or Rice Noodles

1. Clean the corn fed chicken legs, ensure all feathers are removed and trim.
2. Warm half of the coconut milk until it is just near boiling.
3. Add the curry sauce to the pan and stir until the coconut milk is well mixed with the curry.
4. Put the corn fed chicken legs in and stir it for 2 minutes
5. Turn the heat down to medium
6. Mix the remaining coconut milk with the water, and put add it to the pan slowly, stirring at same time.
7. Leave on a low boil for 20 minutes.
8. Then add the salt, sugar, red chilli and fish sauce in to taste. The taste should be a salt,sweet, curry
9. Cook for a further 2 minutes to cook in the seasoning, then switch off the heat.
10. Add the basil and kaffir leaves together with the cherry tomatoes.

Thai Green Curry Chicken


1. 1 stalk fresh lemongrass
2. One 3 1/2 - to 4-pound chicken, cut into 8 pieces
3. Salt and freshly ground pepper
4. 1 tablespoon vegetable oil
5. 4 cups unsweetened coconut milk (from 3 cans)
6. 2 tablespoons Thai green curry paste
7. 2 kaffir lime leaves, or 1 teaspoon freshly grated lime zest
8. 1/2 cup chicken stock or canned low-sodium broth
9. 2 tablespoons fish sauce (nam pla)
10. 1 poblano chile, seeded and minced
11. 2 tablespoons finely chopped basil, preferably Thai
12. 2 tablespoons finely chopped cilantro
13. Steamed jasmine rice, for serving


1. Peel the tough outer leaves from the lemongrass and discard the top two-thirds. Mince the tender white bulb.
2. Season the chicken with salt and pepper. Heat the oil in a large enameled cast-iron casserole. Add the chicken, in batches if necessary, and cook over moderate heat, turning occasionally, until golden all over, about 10 minutes. Transfer the chicken to a platter.
3. Add the coconut milk to the casserole and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook over moderately high heat until reduced to 3 cups, about 15 minutes. Stir in the curry paste and simmer over moderate heat for 5 minutes. Return the chicken to the casserole along with any accumulated juices. Add the lemongrass, lime leaves, stock and fish sauce, cover partially and simmer over low heat until the chicken is just cooked through, about 30 minutes.
4. Add the poblano, basil and cilantro to the chicken, cover partially and cook over low heat for 10 minutes longer. Serve right away with jasmine rice.

Thai Chicken Recipe

Thai Chicken Recipe


6 boneless skinless chicken thighs (or breasts -- or a combination!)
1/3 cup Reduced Fat Peanut Butter (I use Skippy)
2 Tbsp lime juice
1 Tbsp soy sauce (I like the flavor of Tamari best)
1 tsp grated fresh ginger
1/2 cup sweet chili sauce (see note above!)
1/2 cup Sambal Oelek ground chili paste (see note above!)

1/2 cup chopped peanuts
3 tbsp chopped fresh cilantro

Place chicken (trimmed of visible fat) into slow cooker.
Mix together peanut butter, lime juice, soy sauce, ginger, sweet chili sauce and sambal oelek. Our over chicken.
Cook on Low 8 hours or on High 4 hours.
Serve 1 piece of chicken and sauce with chopped peanuts and cilantro as garnish.
Weight Watchers = 6 points per serving
Wonderful with a 1/2 cup of rice on the side.
Remember that you won't be using all the sauce, so the calories and fat that are listed are higher than what you will actually be eating!

Number of Servings: 6

Nutritional Info

* Servings Per Recipe: 6
* Amount Per Serving
* Calories: 268.1
* Total Fat: 14.5 g
* Cholesterol: 57.3 mg
* Sodium: 603.7 mg
* Total Carbs: 15.8 g
* Dietary Fiber: 2.0 g
* Protein: 20.2 g

Slow Cooker Thai Chicken

Prep Time: 15 min
Total Time: 9 hours 15 min
Makes: 4 servings

8 chicken thighs, skin removed (2 pounds)
3/4 cup Old El Paso® salsa (any variety)
1/4 cup peanut butter
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon grated gingerroot
1/4 cup chopped peanuts
2 tablespoons chopped fresh cilantro
1. Place chicken in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients except peanuts and cilantro; pour over chicken.
2. Cover and cook on low heat setting 8 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from cooker, using slotted spoon; place on serving platter.
3. Remove sauce from slow cooker; skim fat from sauce. Pour sauce over chicken. Sprinkle with peanuts and cilantro.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Nutrition Information:
1 Serving: Calories 390 (Calories from Fat 215 ); Total Fat 24 g (Saturated Fat 6 g); Cholesterol 90 mg; Sodium 510 mg; Total Carbohydrate 8 g (Dietary Fiber 3 g); Protein 38 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 10 %; Calcium 6 %; Iron 18 % Exchanges: 2 Vegetable; 4 Medium-Fat Meat; 1 Fat

Low Fat Thai Chicken

2 chicken breasts cut into slices
1/2 tsp garlic powder
1 tsp. curry powder
1 Tbsp. Canola Oil
1 onion, sliced thinly
1 red pepper sliced thinly
1 can sliced chestnuts
1 can bamboo shoots
1 (14-oz.) can light coconut Milk * SEE NOTE *
1 Tbsp. soy sauce
1 cup frozen peas

Heat oil in a large nonstick skillet over medium heat.

Add chicken slices, turning as needed until lightly browned. Remove chicken to a plate.

Add onion, bell pepper, curry powder, garlic and a teaspoon soy sauce. Cook for 2 minutes.

Stir in coconut milk, green peas, bamboo shoots and sliced chestnuts. Cook for 2 minutes.

Add rest of soy sauce to mixture for taste as needed.

* NOTE * Make sure the can of coconut is coconut MILK, not cream or water.

Thai Chicken Curry

Thai Green Chicken Curry (Serves 2)

200g chicken breast, cut into 1 inch pieces
1 tbsp green curry paste
200ml coconut milk
1 tbsp groundnut oil
1 shallot, finely chopped
1 tbsp fish sauce
zest of 1 lime
juice of half a lime
pinch of salt
pinch of sugar
100g jasmine rice, cooked as per packet

1.Heat a wok over a high heat and then add the oil. Next add the green curry paste and cook for 1 minute. Add the chicken and cook for 2-3 minutes, ensuring the chicken gets well coated in the curry paste.
2.Add the shallot, fish sauce, lime zest, lime juice, salt and sugar and cook for a
further 2 minutes. Pour in the coconut milk and bring to the boil and then simmer for 15 minutes.
3.Take the curry off the heat and leave to cool for 1 minute.
4.Serve with the cooked rice.

Coconut Curry Thai Chicken

Coconut Curry Sauce:

* 1(13.5-ounce) can light coconut milk
* 1 tablespoon Thai curry paste
* 2 tablespoons curry powder
* 2 teaspoons minced fresh ginger
* 3 cloves garlic, minced
* Dash cayenne pepper
* Kosher salt and freshly ground black pepper


* 8 ounces high-fiber whole wheat linguine, (recommended: DeCecco)
* Olive oil cooking spray
* 1 vidalia onion, chopped
* 1 pound boneless skinless chicken breast, fat removed, cut into small pieces
* Kosher salt and freshly ground black pepper
* 2 tablespoons curry powder
* 2 tablespoons peanut butter
* 1 cup thinly sliced roasted red peppers
* 1 cup thinly sliced water chestnuts
* 1 cup scallions, white and green parts, thinly sliced
* Chopped fresh mint and cilantro leaves, for garnish
* Lime wedges, for serving


For the sauce: In a medium bowl, combine all of the sauce ingredients, whisk until thoroughly combined and set aside.

For the chicken: Cook the whole wheat linguine al dente according to box directions. Drain and rinse under cold water and spray lightly with olive oil cooking spray so it does not stick and set aside.

Coat a large nonstick skillet with cooking spray and add onions. Cook until translucent and beginning to brown, about 5 to 10 minutes. Add the chicken, season with salt and pepper and stir in curry powder. Saute chicken until lightly brown. Add the peanut butter and allow it to melt to coat the chicken.

Add the roasted red peppers, water chestnuts and scallions and season with salt and pepper as you like. Saute for a few minutes just to release flavor.

Pour the coconut curry sauce over the chicken and vegetables and stir gently. Cook just until warmed through and thickened a bit, about 3 to 5 minutes. Season with salt and pepper, as needed. Garnish with chopped mint and cilantro. Serve with lime wedges, if desired.

Low Fat Thai Chicken Curry

Coconut milk makes a wonderfully mild and sweet aromatic base for this Thai-accented low fat chicken curry. Chili garlic sauce and curry powder add the the kick, so feel free to adjust the quantities of these to suit your taste. Many supermarkets now routinely stock canned coconut milk and chili-garlic paste. Be sure to use the lite coconut milk, which is considerably lower in fat than the regular version.

* 1 14-ounce can “lite” coconut milk
* 3 tbsp reduced-sodium soy sauce
* 1 tsp brown sugar
* 2 tsp curry powder
* 1 tsp bottled minced ginger
* 2 tsp chili-garlic sauce
* 3/4 pound skinless, boneless chicken breast, cut into 1-inch pieces
* 1 red pepper, de-seeded and chopped
* 2 cups mushrooms, sliced
* 1 large carrot, chopped
* 1 celery stalk, chopped
* 2 bunches scallions, chopped into 1-inch pieces
* 2-3 baby bok choy, (green parts) chopped


Place coconut milk in a large Dutch oven. Add soy sauce, sugar, curry powder, ginger and chili-garlic sauce, and stir. Gradually bring to a boil over a medium heat. Add chicken pieces, red pepper, mushrooms, carrots, celery and scallions. Cover and cook for 5-6 minutes. Stir in bok choy and simmer for 5 minutes more. Serve over Jasmine rice or whole grain rice, with juices.

Serves 4

Per Serving: Calories 201, Calories from Fat 58, Total Fat 6.5g (sat 4.5g), Cholesterol 49mg, Sodium 518mg, Carbohydrate 12.5g, Fiber 2.5g, Protein 23.2g