Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

June 2018

Chicken Kitchen Recipes

Liquor Recipes

Irish Coffee 3

Irish Coffee 3 Recipe
1 1/2 c Warm Water 1 tb Instant Coffee Powder 1/4 c Irish Whiskey Brown Sugar to taste Dessert ...

read more

Thai Green Chicken Curry Recipe

Thai Green Chicken Curry recipe and other chicken kitchen recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Thai Green Chicken Curry recipe  PDF


400 ml Coconut Milk
100 g Bamboo Shoots, Sliced
70 g Thai Green Curry Paste
1 tb Fish Sauce
200 g Chicken Thigh Fillets
1/2 ts Palm sugar (sliced)
1/2 ts Green Chilli, Seeds
removed,chopped Finely 200 ea Kaffir Lime Leaves
200 ml Water
1 tb Fresh Basil Chopped Finely
TO SERVE Basil Leaves Red Chilli Slices Simmer 1 cup of coconut cream and curry paste over moderate heat, stirring until it becomes fragrant and the oil starts to separate from the coconut cream. Add Chicken Fillets and cook over Moderate heat, stirring frequently until the chicken changes colour. Add the remaining coconut cream and sufficient water to cover the chicken. Add Lime Leaves and Bamboo Shoots. Bring to the boil (stirring), reduce heat and amp simmer until the chicken is tender. Stir in the fish sauce, sugar, green chilli and basil. Simmer for a further 5 minutes. TO SERVE: Transfer to a fresh serving bowl and scatter with the fresh Basil and amp Chilli slices. From: Australian Vogue Wine and amp Food Cookbook 94/95

Thai Green Chicken Curry recipe and other chicken kitchen recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
214 people have voted
Last Reviewed on 2018-06-23



Saturday, Jun 23 2018 Download & Print Thai Green Chicken Curry recipe  PDF   Chicken Kitchen recipes RSS   New

2018 Best Cooking Recipes

New Recipes

CucuzzaraSquash Bread with Tomatoes Onions Peppers

New Cooking Recipes

Pheasant with Champagne Iii Stuffing
Pheasant with Champagne Iii Stuffing Recipe


1/2 lg Breast, chicken (about 5 ounces) boned, skinned cut into 1 inch pieces 1 lg Egg white 1/4 c Cream, whipping 2 tb Wine, Port 1/2 ts Salt Pepper, white, ground 2 tb Carrot, finely diced (brunoise cut 1/8 cubes) 2 tb Leek, finely diced (white part only) 2 tb Turnips, finely diced 1 1/2 tb Celery root, finely diced (celeriac) 2 md Mushrooms, diced 3 ea Sage, leaves, fresh, chopped (or a pinch of dried) OR 1 pn Sage, dried For Mousseline Stuffing: Puree chicken pieces in processor until smooth. Add egg...

Cooking Magazines: Stuffing Recipes » June 2018   Stuffing recipes RSS   Thumsb up

Dish Of The Day

My Hearty Soup

My Hearty Soup Recipe
STOCK 3 qt Water 3 Bay leaves P...
read more

Category: » Crockpot Recipes

View more dishes

>