Best 7 Thai Green Chicken Curry Diabetic Friendly Sugarless Recipes

THAI GREEN CURRY WITH CHICKEN

Steps:

• Heat oil in a wok until it starts to shimmer. Add curry paste, garlic, and ginger; stir together and fry until fragrant, 2 to 3 minutes. Add chicken breast slices, stirring until coated. Cook until just slightly pink in the center, 3 to 5 minutes.
• While chicken is cooking, place baby corn and bamboo shots in a small saucepan, cover with water, and place over high heat. Bring to a boil. Drain then cover with water again.
• Pour coconut milk into the wok. Bring to a slow simmer, stirring occasionally, about 5 minutes. Drain corn and bamboo shoots and add in. Stir in fish sauce, palm sugar, and kaffir lime leaves. Bring back up to a simmer and cook for 5 minutes. Stir in bell pepper strips and cook until crisp-tender, about 3 minutes.
• Remove curry from heat and stir in Thai basil.

THAI GREEN CHICKEN CURRY (DIABETIC FRIENDLY) (SUGARLESS)

Steps:

• HEAT frypan; add oil.
• Add sliced onion and green curry paste; stir fry for one minute.
• Add coconut milk and water ; bring to a boil.
• NOTE: Have to do slowly and stir frequently or milk will split.
• Simmer uncovered 15 - 20 minutes.
• COMBINE chili powder, cinnamon and tamari; ADD to mixture.
• Top with chopped coriander.
• ENJOY!

THAI CURRY SAUCE (DIABETIC FRIENDLY) (SUGARLESS)

Steps:

• Chop all ingredients finely; add to blender; blend until smooth.
• Store in airtight container; will last about 2 weeks in the fridge or 2 months in the freezer.
• ENJOY!

THAI GREEN CURRY CHICKEN

Steps:

• Toss chicken first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly. Heat the oil in a large skillet over medium high heat. Place chicken in the skillet, cook and stir chicken until browned, about 5 minutes. Remove chicken.
• Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant, then stir in green onions, garlic, and ginger; cook an additional 2 minutes. Return chicken to the skillet, stirring to coat with the curry mixture. Stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture. Allow to simmer over medium heat for 20 minutes until the chicken is tender. Serve garnished with cilantro leaves.

THAI GREEN CHICKEN CURRY

Steps:

• In a food processor, add the coriander, lemon grass, fish sauce, chilies and sesame oil. Process for 3 minutes or until the mixture forms a smooth paste.
• Heat the remaining olive oil in a large saute pan, add the paste and curry leaves, cook for 3 minutes or until fragrant.
• Add the coconut milk and 1 cup water; simmer gently for 10 minutes, add chicken and simmer for an additional 10 minutes or until tender.
• Stir in the egg and cook for 3 to 4 minutes or until heated through. Spoon onto a bed of steamed rice or noodles and garnish with the coriander leaves.

THAI GREEN CURRY CHICKEN

Steps:

• Heat 1 tablespoon of oil in a large sauce pan over medium heat. Add the chicken and saute until lightly browned. Remove the chicken and set aside.
• Add the remaining oil to the pan, and stir in the curry paste and cook for 3 minutes.
• Add the coconut milk and continue to cook for 5 minutes, stirring often.
• Add the chicken and fish sauce. Reduce the heat and cover, then simmer for 15 minutes.
• Add the peas and cook for 5 more minutes.
• Remove from heat, then stir in spinach and cilantro. Serve over rice.

CHICKEN THAI GREEN CURRY

Steps:

• Heat 1 T oil in a wok and add finely chopped chilli and garlic. Quickly brown the chicken and while cooking add a squirt of lime juice. Remove to a plate.
• Cook the ginger and finely chopped spring onion until fragrant.
• Add the curry paste and cook for 30 seconds.
• Add the stock and cook down for 5 minutes.
• Combine the coconut milk, fish sauce and sugar and add to the wok.
• Bring to a rolling boil and add your chicken and continue cooking until chicken is nearly cooked.
• Add vegetables and bamboo and cook til slightly crisp.
• Serve with rice.