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Thai green curry recipes - 2 recipes

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Top rated Thai green curry recipes

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from America's Test Kitchen

  • Freeze the chicken for 15 minutes to make it easier to cut.
  • 2 (14-ounce) cans coconut milk (unsweetened), not shaken
  • 1/2 cup green curry paste (related recipe), or 2 tablespoons store-bought green curry paste
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 1 1/2 pounds boneless, skinless chicken breasts , trimmed of excess fat and sliced thin (see below)
  • Table salt
  • 2 1/2 cups broccoli florets (about 6 ounces)
  • 4 ounces white mushrooms (or shitakes), stems discarded and mushrooms quartered (about 2 cups)
  • 1 medium red bell pepper , stemmed, seeded, and cut into thin strips
  • 1 large chile (hot), stemmed, seeded, and quartered lengthwise (optional)
  • 1 tablespoon lime juice from 1 lime
  • 1/2 cup fresh basil leaves
  • 1/2 cup fresh mint leaves
4/5 (1 Votes)

By

Pasta is so versatile; really, it shouldn't be restricted to Italian cooking

  • Pasta Shells - 1/2 box
  • Coconut Milk - 1 can
  • Thai Green Curry Paste - 3-4 tbsp, I use Thai Kitchen Green Curry paste.
  • Peanut Butter - 1 tbsp
  • Soy Sauce - 2 tbsp
  • Sriracha or chili paste - 1 tbsp, optional
  • Onion - 1 small, diced
  • Garlic - 3 cloves, chopped
  • Ginger - 1 tsp minced
  • Mushroom - 1 box, sliced
  • Carrot - 1/2 large carrot chopped
  • Cilantro - chopped, for garnish
  • Oil
  • Salt
0/5 (0 Votes)

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Thai Green Curry Pasta Thai Green Curry with Chicken, Broccoli, and Mushrooms