Green Curry Chicken Recipe - Cooking Index
Green Curry Chicken Recipe - Cooking Index
A puree of spinach and basil lends color and flavor to this Thai-style main dish.
Type: Chicken, Poultry| 4 tablespoons | 60ml | Fish sauce (nam pla) |
| 1 tablespoon | 15ml | Minced garlic |
| 1 tablespoon | 15ml | Sugar |
| 1 teaspoon | 5ml | Ground black pepper |
| 1 1/2 lbs | 681g / 24oz | Boneless skinless chicken tenders |
| 1 tablespoon | 15ml | Vegetable oi - plus |
| Additional oil for frying | ||
| 3 tablespoons | 45ml | Thai green or red curry paste |
| 2 cups | 474ml | Canned unsweetened coconut milk |
| 1 cup | 237ml | Chicken stock |
| = (or canned low-salt chicken broth) | ||
| 1/4 cup | 40g / 1.4oz | Golden brown sugar - (packed) |
| 1 | Ready-to-use fresh spinach - (10 oz) | |
| 1 cup | 40g / 1.4oz | Fresh basil leaves |
| 3 cups | 594g / 20oz | Egg whites (large) |
| 1/2 cup | 31g / 1.1oz | Cornstarch |
| 2 tablespoons | 30ml | All-purpose flour |
| 1/4 cup | 59ml | Water |
| Steamed rice - for serving |
Combine 2 tablespoons fish sauce, garlic, sugar and pepper in medium bowl. Add chicken. Refrigerate 1 hour.
Heat 1 tablespoon oil in medium saucepan over medium heat. Add curry paste; saute until fragrant, about 2 minutes. Stir in coconut milk, stock, sugar and 2 tablespoons fish sauce. Simmer until flavors blend and sauce thickens slightly, about 10 minutes. Keep warm.
Cook spinach in pot of boiling water until soft, about 3 minutes. Drain well. Cool spinach and squeeze dry. Transfer spinach to blender. Add 1/4 cup sauce and basil; puree mixture.
Using electric mixer, beat egg whites, cornstarch, flour and 1/4 cup water in large bowl until smooth. Drain chicken; add to batter, stirring to coat.
Pour enough oil into heavy large pot to reach depth of 3 inches. Heat to 350 degrees. Working in batches, add chicken to pot and deep-fry until cooked through and golden, turning frequently, about 2 minutes. Using tongs, transfer chicken to paper towels.
Add spinach puree to sauce. Bring to boil. Remove from heat. Place chicken atop steamed rice. Pour sauce over; serve.
This recipe yields 6 servings.
Source:
Bon Appetit, September 1998
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