Coconut Green Curry with Chicken and Vegetables

There of 3 colors of curry, which are red, yellow and green.

The color of a curry dish is determined by the color of the chiles and other main ingredients or spices used.

Traditional red curry sauce uses dried red hot peppers.

Yellow curry gets it color from yellow curry, turmeric, fresh red peppers are used along with other dried spices.

Green curry gets its vibrant color from green jalapeños, with cilantro. Some cooks will even include fresh Basil and/or baby spinach.

Green Jalapeño and cilantro curry sauce

Other ingredients in Coconut Green Curry includes ginger, lime, and of course coconut milk. All which are traditional ingredients used in Asian food.

Green curry tends to be less spicy than its red counter part.

Texture wise though, curry sauces, no matter what the color, are creamy and slightly thick.

Curry Powder, A Traditional Asian Spice Mix?

Curry powder is actually a British culinary invention.

According to author Alan Davidson in his book – The Oxford Companion To Food, he writes,

“The curry spice sold commercially represents an attempt by the British manufactures to provide in ready-made form a spice mixture corresponding to those uses in South India.”

Read more about the curry invention HERE and try our (yellow curry) Coconut Basil Chicken Curry with Vegetables.

Coconut Basil Chicken Curry with Vegetables

The Spruce Eats also writes in respects to curry powder, saying that the spice powder is not an ingredient used in Indian cooking and doesn’t even represent any spice mixture typically found in a Southeast Asian kitchen.

Curry powder is a mix of cumin, coriander, and turmeric, which gives it its signature color.

Other common ingredients include black pepper, mustard, ginger, clove, cardamom, bay leaf, and fenugreek.

Curry powder doesn’t contain or include the curry leaf.

Curry Leaves Used In Authentic Indian Curries

Read more here about curry leaves and try some curry in an untraditional way: Curried Chicken With Dried Cherries

Coconut Green Curry with Chicken and Vegetables

16 ounces of boneless, skinless, chicken thighs

1 13.5 oz. can of coconut milk

½ cup chicken stock

3 tbsp. green curry paste

1 tbsp. sugar

2 tbsp. fish sauce

3 garlic gloves, minced

½ cup chopped Thai basil

3/4 cup mixed peas and carrots

Add coconut milk, chicken stock, green curry paste, sugar, fish sauce, basil, and garlic into a large saucepan. Cook over medium-low heat for 10 minutes.

Add sauce to a large frying pan over medium heat. Next, add chicken and cook 15 minutes more.

Next add the vegetables with lime juice and cook 5 more minutes.

Plate and serve. Top with basil or try something different, such as shredded root vegetables.

Coconut Basil Chicken Curry with Vegetables

Coconut Chicken Curry with Vegetables

There is a variety of dishes or plated food that is prepared with curry originating in the Indian subcontinent.

Though curry dishes make up a significant part of India’s food culture, there is vastly more to Indian cuisine than curry.

Curry powder though is not used in India, as authentic curry dishes from India use the leaves of the curry tree, which is related to the citrus family.

Curry leaves of the curry tree

The powder is a blend of different spices which may or may not include curry leaves.

The spices usually include ground turmeric, cumin, coriander, ginger, and fresh or dried chilies among others.

Bowl of curry powder on a wood deck

Who Invented The Curry Powder

If curry powder is not a spice mix in authentic Indian cuisine, who then coined the term curry powder?

The term curry powder was coined by the British according to the author of the book, “The Oxford Companion to Food.”

The Oxford Companion to Food

The author Alan Davidson writes, “the kind sold commercially represents an attempt by the British manufactures to provide in ready-made form a spice mixture corresponding to those uses in South India.”

You will not find a dish in India prepared with the spice mix called curry powder, but rather only with curry leaves.

In other parts of the world, when you here the word curry, it invokes an image of warm, spicy, delicious food. Such as our Coconut Basil Chicken Curry.

This dish is incredibly fragrant with coconut milk as its base.

After the curry is finished, you add fresh lemon juice, lemon zest, chopped cilantro and basil then stir in, and wait for the herbs aromatic fresh smells to get your taste buds going.

Lemon zest basil and cilantro over a pot of curry

Coconut Basil Chicken Curry with Vegetables

1 pound boneless skinless chicken thighs or breasts, thinly sliced

1 1/2 tablespoons yellow curry powder

1 teaspoon ground turmeric

1/4-1/2 teaspoon cayenne pepper using more or less to your taste

kosher salt and black pepper

3 tablespoons sesame oil or extra virgin olive oil

2 zucchini or summer squash, diced

2 ears sweet corn, kernels removed from the cob

2-3 medium shallots, chopped

2 cloves garlic, minced or grated

1 inch fresh ginger, grated

1 pinch crushed red pepper flakes

1 can (14 ounce) coconut milk

juice and zest from 1/2 a lemon

1/4 cup fresh cilantro, chopped

1/4 cup fresh basil, roughly torn

2 cups cooked basmati rice

toasted sesame seeds for serving (optional)

In a medium bowl, toss together the chicken, curry powder, turmeric, cayenne, 1 tablespoon oil, and a pinch each of salt and pepper.

Heat the remaining 2 tablespoons of oil in a large skillet over medium heat. When the oil shimmers, add the chicken and brown all over, about 5 minutes.

Skillet of curry chicken

Next add the zucchini, corn, shallots, garlic, and ginger. Season with crushed red pepper flakes, salt, and pepper. Cook the veggies another 5-10 minutes or until they just begin to soften.

Stir in the coconut milk and 1/3-1/2 cup water. Stir to combine, bring the mixture to a simmer over medium heat, cook 5-10 minutes or until the sauce thickens slightly. If the sauce thickens too much, add additional water to thin.

Remove from the heat and stir in the zest, lemon juice, cilantro, and basil.

Serve along side or top over rice.

Coconut Basil Chicken Curry with Vegetables

Hyderabadi Chicken Korma

Hyderabadi Chicken Korma

This delicious and flavorful chicken korma is everything you need to lift up your mood!

Hyderabadi Chicken Korma is an ultimate delight for chicken lovers!

The first korma recipe originated from the Indian Subcontinent back in the 16th century.

The word korma is derived from an Urdu word with the meaning “braise.”

Braising of meat is often referred to as pot roasting though some cooks make a distinction between the two methods, based on whether additional liquid is added.

Typically, the chicken korma recipe is known as a dish in which meat and veggies are braised with stock, water, and yogurt or cream.

The korma can be mildly spiced or fiery and can be made with chicken, meat, veal and beef.

Making Hyderabadi Chicken Korma

This Korma has tender chicken thigh meat pieces cooked in butter and is made using a melody of spices.

First we made the sauce, then we cooked the thigh meat pieces in butter then added the sauce and vegetables.

16 ounces chicken thigh pieces

2 onions, chopped

2 tomatoes, chopped

1 tbsp ginger-garlic paste

1 Bay leaf

3 Cardamom pods

1 inch cinnamon stick

2-3 Cloves

1/2 curd

15 cashews (soaked in warm water)

to taste salt

to taste red chilli powder

Grind tomatoes and cashews to make a paste, set aside.

In a medium fry pan over medium heat, sauté onions and ginger-garlic paste, about 1 minute.

Next add tomato-cashew paste, salt to taste and about 1/8 to 1/4 tap. red chilli powder

Mix until combined. Pour into a large measuring cup and set aside.

In medium fry pan over medium heat add butter until melted.

Next add chicken pieces and cook until chicken is oblique.

Next add the Hyderabadi Korma sauce and mix in. Then add 1cup peas and carrots and mix in.

Let cook for about 5 minutes. Remove from heat and allow to continue cooking another 5 minutes.

Close  up of Chicken  Korma

Plate server over rice. Here is plated the Chicken Korma over a Ginger Turmeric Rice.

Plated Chicken Korma over rice

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Green Curry Chicken

Green Curry Chicken

Most curry dishes use a curry paste which is a pureed blend of beautiful smelling or aromatic spices, herbs, and vegetables. It is widely used as an ingredient in the cuisines of many cultures to make curries, stews, and other dishes. Most of the time though, Indian food comes to mind when you talk about curry. There are many different types of curry pastes, and each country’s blend has a distinct flavor.

The common spices used are cinnamon, allspice, nutmeg, cloves, coriander, cardamon, cumin, fenugreek, fennel, ginger, garlic, lemongrass, and onion. The base ingredient to start a curry paste is turmeric, which makes a yellow curry. Red pepper is added to make a red curry, and cilantro is added to make a green curry paste.

Using all of these ingredients makes for a healthy meal. To learn more about the healthy side of these culinary spices link here – Spice and Herbs Benefits -.

Our featured recipe uses green curry, and here is what you will need.

1 lb. rice noodles, cooked

1 pound (1-inch) cubed chicken breast tenders

½ lb. cut green beans, steamed

2 cups tricolor pre-chopped bell pepper mix

Oils to Use for Healthy Cooking - avocado oil or coconut oil2 to 3 teaspoons green curry paste

1 (14-ounce) can light coconut milk, divided

Cooking oil, avocado oil or coconut oil ————->

Steam green beans first, about 5 minutes, then remove steaming basket and use boiling water to cook rice noodles according to package directions. Set both aside when done. Rinse rice noodles when cooked.

 

Chicken cooking in coconut oil and green curry sauce - Green Curry ChickenHeat a large nonstick skillet over medium-high heat. Coat pan with cooking oil. Add chicken to pan and sauté 4 minutes or until chicken is lightly browned. Stir in curry paste and cook 1 minute more, stirring frequently.

Meat and Vegetable Mix for Green curry Chicken

Stir in 1 cup coconut milk and bring to a boil. Reduce heat, and simmer 4 minutes or until chicken is done, stirring occasionally.

Stir in bell pepper mix, and remaining coconut milk. Cook 3 minutes or until peppers are tender. Add steamed green beans and mix in. Add ½ teaspoon of Himalayan salt (optional).

showing the details of the Meat and Vegetable Mix for Green curry ChickenThere are 3 rules to a good meal. Besides flavor and smell, can you SEE what else makes a good meal appealing? Leave a comment below to let us know if you can guess the third rule of a good meal.

Green Curry ChickenPlate the rice noodles and top with Green Curry Chicken. If you wish top that with cilantro or with fresh basil as we did here. If you find the rice noodles to sticky, just take a plate one serving at a time and run warm water over it. Shake it dry and plate it. Enjoy!!

 

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