Https - Hairy Bikers' Thai chicken and coconut curry recipe

Author: Noah Frazier  

This delicious Hairy Bikers' Thai chicken and coconut curry recipe takes a classic dish and reduces the calories to turn it into a healthy family meal Learn how to make curry the old fashion way with this easy recipe from The Hairy Bikers. This is how to make a really great QUICK green curry by pimping up curry in a jar, OR using a homemade green curry paste!

Thai jungle curry

Get all the ingredients cut and prepared for this authentic curry and then it’s just a matter of mixing together the chilli paste and getting it all in the pan.
Total time: 20 minutes
Yields: 4 servings
Number of ingredients: 23

Ingredients:

• 3 tbsp vegetable oil
• 500g pork tenderloin, cut into thin (5mm) medallions
• 5 Thai green aubergines, cut into quarters
• 400g chicken stock, heated
• 2 red bird’s-eye chillies, pierced
• 2 tbsp Thai fish sauce
• 4 kaffir lime leaves
• 25g krachai, thinly sliced lengthways
• 1 tbsp palm sugar, grated
• 400g butternut squash, cut into 1cm cubes
• 40g pea aubergines
• 1 stem of fresh green peppercorns or 1/2 tbsp sweet brined green peppercorns from a jar (optional)
• 7 snake beans, cut into 2.5cm lengths
• handful of holy basil, leaves torn
• 6 Thai shallots (or 1–2 banana shallots), finely chopped
• 3 large garlic cloves, finely chopped
• 25g galangal, peeled and coarsely grated
• 5 Thai green chillies, deseeded and finely chopped
• 6 coriander roots, washed and chopped
• 1/2 tsp Thai shrimp paste
• 3 kaffir lime leaves, finely chopped
• 1 tsp white peppercorns, crushed
• steamed or boiled rice

How to cook:

1. {'@type': 'ItemList', 'itemListElement': ['To make the jungle curry paste, put all the ingredients for the paste in a small blender with 2 tablespoons of water and blitz. Alternatively, finely chop them all, then pound to a paste with the water in a pestle and mortar. It’s up to you.', 'Place a large wok on the heat, add the vegetable oil, then add the curry paste. Fry for 3–4 minutes, stirring occasionally. Add the pieces of pork and stir-fry to seal the meat on both sides.', 'Add the green aubergines, hot stock, chillies and fish sauce. Bring to the boil, then reduce the heat to a simmer and continue to cook for about 5 minutes. Next add the lime leaves, krachai, palm sugar, butternut squash, pea aubergines and fresh green peppercorns. Cook for a further 10 minutes or until the butternut squash and green aubergines are just about done – green aubergines are firmer than the purple ones we usually get in Britain.', 'Finally add the chopped snake beans and simmer for 4 minutes. Stir both types of basil leaves through the curry and serve with rice.']}

Notes: The Hairy Bikers' Great Curries by Hairy Bikers, The Hairy Bikers' Great Curries by Hairy Bikers. Buy Now: Amazon Blackwell's Bookshop.org Foyles See All. Hive Waterstones WHSmith Wordery …

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bikers thai chicken and coconut curry recipe hairy bikers thai chicken and coconut curry recipe hairy bikers mamas beef curry recipe hairy bikers mamas beef curry

Hairy Bikers' Thai chicken and coconut curry recipe

This delicious Hairy Bikers' Thai chicken and coconut curry recipe takes a classic dish and reduces the calories to turn it into a healthy family meal
Provided by: Hairy Bikers
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 13

Ingredients:

• 1 tbsp sunflower oil
• 3 boneless, skinless chicken breasts, cut into thin slices
• 1 large red pepper, deseeded and cut into thin strips
• 1 large yellow pepper, deseeded and cut into thin strips
• 400ml can of half-fat coconut milk
• 250ml cold water, plus 2 tbsp
• 2 heaped tbsp Thai green or red curry paste
• 6 dried or fresh kaffir lime leaves
• 4 tsp nam pla (Thai fish sauce)
• 1 tsp caster sugar
• 150g mangetout peas, trimmed
• 2 tbsp cornflour small handful of fresh coriander, roughly torn
• Small handful of fresh basil leaves, roughly torn

Nutrition:

• Calories: 339 Kcal
• Sugar: 8.0 g
• Fat: 13.5 g
• Saturated Fat: 7.3 g
• Sodium: 1.71 g
• Protein: 33.9 g
• Carbohydrate: 20.4 g

How to cook:

1. Heat the oil in a large non-stick saucepan, frying pan or wok. Stir-fry the chicken and peppers for 1 minute.
2. Pour over the coconut milk and add the 250ml of water, curry paste, lime leaves, fish sauce and caster sugar. Bring to a gentle simmer and cook for 5 minutes, stirring regularly.
3. Add the mangetout and return to a simmer. Mix the cornflour with the remaining 2 tablespoons of cold water and stir into the pan. Cook for another 2–3 minutes until the vegetables are tender and the spiced coconut milk has thickened, stirring frequently.
4. Serve the curry in deep bowls, scattered with fresh coriander or basil if using (and don't eat the lime leaves.)

Notes: Thai chicken and coconut curry, Method. Heat the oil in a large non-stick saucepan, frying pan or wok. Stir-fry the chicken and peppers for 1 minute. Pour over the coconut milk and add the 250ml …

Hairy Bikers' Mama's beef curry recipe

Learn how to make curry the old fashion way with this easy recipe from The Hairy Bikers. Simply brown the meat, add the ingredients and let it simmer for a perfect family curry
Provided by: Hairy Bikers
Total time: 100 minutes
Cook time: 90 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Indian
Number of ingredients: 18

Ingredients:

• 120ml ghee or vegetable oil
• 400g braising steak, diced
• 1 medium onion, diced
• 2 garlic cloves, finely chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp black pepper
• 1 tsp chilli powder
• ½ tsp ground ginger
• 3 cloves
• 3 cardamom pods (optional)
• ½ tsp ground cinnamon
• 200g canned tomatoes
• 125ml natural yoghurt
• 1 tbsp vinegar
• 1 tsp salt
• pinch of sugar

Nutrition:

• Calories: 426 Kcal
• Sugar: 6.4 g
• Fat: 32.1 g
• Saturated Fat: 4.0 g
• Sodium: 1.51 g
• Protein: 25.7 g
• Carbohydrate: 8.8 g

How to cook:

1. Heat a frying pan and add the ghee or oil. Brown the meat until sealed on all sides, then take it out of the pan and set aside.
2. Add the onion and garlic to the pan and fry until soft but not browned. Add all the spices and fry for 1 minute, no longer.
3. Put the beef back in the pan with the tomatoes and bring to the boil. Take the pan off the heat and stir in the yoghurt and vinegar, then season with the salt and sugar. Place back on the heat, bring back to the boil and simmer for at least 1½ hours until the meat is tender.

Notes: Hairy Bikers Curry, · PDF fileapril 3rd, 2018 - easy delicious and healthy hairy bikers thai green curry recipe from sparkrecipes see our top rated recipes for hairy bikers thai green curry' …

Thai Green Curry

Recipe video above. This is how to make a really great QUICK green curry by pimping up curry in a jar, OR using a homemade green curry paste! Don't skip frying off the curry paste, this makes all the difference. See Spiciness info in Note 1 (remember, Green Curry is supposed to be spicy!)
Provided by: Nagi
Total time: 35 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Thai
Number of ingredients: 21

Ingredients:

• 4 - 6 tbsp Thai Green Curry Paste (Maesri best) OR ((Note 1))
• 1 quantity homemade green curry paste ((Note 1))
• 2 large garlic cloves (, minced)
• 2 tsp fresh ginger (, finely grated)
• 1 tbsp lemongrass paste ((Note 2))
• 2 tbsp vegetable oil
• 1 cup (250ml) chicken or vegetable broth, low sodium
• 400 g/14oz coconut milk (, full fat (Note 4))
• 1 - 3 tsp fish sauce *
• 1 - 3 tsp white sugar *
• 1/8 tsp salt *
• 6 kaffir lime leaves (, torn in half (Note 5))
• 350 g/12 oz chicken thigh (, skinless boneless, sliced (Note 6))
• 2 Japanese eggplants, (, small, 1cm / 2/5" slices (Note 7))
• 1 1/2 cups snow peas (, small, trimmed)
• 16 Thai basil leaves ((Note 8))
• Juice of 1/2 lime (, to taste)
• Crispy fried Asian shallots (, high recommended (Note 9))
• Thai basil or cilantro/coriander (, recommended)
• Green or red chillies slices (, optional)
• Steamed jasmine rice

Nutrition:

• Calories: 352 kcal
• Carbohydrate: 16 g
• Protein: 7 g
• Fat: 31 g
• Saturated Fat: 25 g
• Sodium: 54 mg
• Fiber: 5 g
• Sugar: 7 g
• Serving Size: 1 serving

How to cook:

1. Heat oil in a heavy based skillet or pot over medium high heat.
2. Add curry paste (and garlic, ginger and lemongrass Extras, if using) and cook for 2 to 3 minutes until it mostly "dries out" - see video. Don't breath in the fumes!!
3. Add chicken broth and coconut milk, mix to dissolve paste.
4. Curry in a jar seasonings: Add 1 tsp fish sauce, 1 tsp sugar, no salt.
5. Homemade curry paste seasonings: Add 3 tsp fish sauce, 3 tsp sugar, 1/8 tsp salt.
6. Add kaffir lime leaves. Mix then bring to simmer.
7. Add chicken, stir then lower heat to medium so it's bubbling gently. Cook 7 minutes.
8. Add eggplants, cook 5 minutes until soft.
9. Taste sauce. Add fish sauce or salt for more saltiness, sugar for sweetness.
10. Add snow peas, cook 2 minutes until a bit softened, then stir through basil and lime juice. Sauce should have reduced but will still be a be on the thin side, not thick - that's how it's should be. DO NOT keep simmering - sauce will darken.
11. Serve curry over jasmine rice with garnishes of choice.

Notes: Hairy Bikers: Thai green papaya salad (som tum) recipe, Pick the leaves from the mint and basil and toss them through the salad. Add the toasted peanuts and half the chilli and tip the salad into a large …