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Green Curry Chicken

I still do remember the cuisine and the exiting textures of the fusions of the foods.. I have this Green Curry Chicken recipe which I still use - given to me when I was last in Hawaii during 1979ish

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Prep Time: 20 | Cook Time: 20 | Ready In: 40
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Green Curry Chicken
• 2 tablespoons vegetable oil
• 1 medium onion, cut in 8 wedges
• 1 green bell pepper, cut in 8 wedges
• 1 stalk lemongrass, white bulb only
• 1 tablespoon coarsely chopped fresh ginger
• 3 tablespoons Thai green curry paste, Have putt the recipe underneath for this)
• 2 kieffer lime leaves (or if unable to find use regular lime leaves)
• 3 cups unsweetened coconut milk, 2 (13.5 ounce) cans
• 3/4 cup chicken broth
• 1 1/2 pounds skinless, boneless chicken breasts, cut in 1-inch strips
• Sea salt
• 1 lime, juiced
• Fresh Thai basil leaves
• Fresh cilantro leaves
• Lime wedges, for garnish

Thai Green Curry Paste:
• 2 tablespoons coriander seeds
• 1 tablespoon cumin seeds
• 1 tablespoon whole black peppercorns
• 8 fresh Thai green chillies
• 2 shallots, coarsely chopped
• 4 garlic cloves, smashed
• Small handful of fresh cilantro sprigs
• 2-inch piece galangal, peeled and coarsely chopped (blue ginger)
• 2 lemon grass stalks, white part only, coarsely chopped
• 2 kieffer lime leaves, torn
• 2 teaspoons dried shrimp paste
• 1/2 cup water

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Cooking Process:

Green Curry Chicken

Place a large, deep skillet over medium heat and coat with the oil. Saute the onion and green peppers for 3 minutes to soften. Split the piece of lemongrass down the middle and whack it with the flat side of a knife to open the flavor. Add the lemongrass, ginger, curry paste and lime leaves to the skillet and stir for 2 minutes. Pour in the coconut milk and chicken broth. Lay the chicken pieces in the mixture to poach; add a pinch of salt. Stir together and simmer over low heat for 10 to 15 minutes. Squeeze in the lime juice and shower with basil and cilantro; serve in dinner bowls with lime wedges.

Green Curry Paste

Heat the coriander, cumin seeds, and peppercorns in a small dry skillet for 2 minutes until fragrant. Put the seeds in a clean coffee grinder or spice mill and buzz the spices to a powder.
Put the spice blend and remaining ingredients in a food processor, and pulse to combine. Pour in the water to help grind everything down into a paste.
Yield: 1 1/2 cups of Green Paste"