Thai Green Curry Chicken

Recipe courtesy Guy Fieri

Show: Guy's Big Bite Episode: Thai It You'll Like It

Rated 4 stars out of 5
  • Rate This Recipe
  • Read 10 Reviews
Total Time:
26 hr 35 min
Prep
1 hr 15 min
Inactive
24 hr 0 min
Cook
1 hr 20 min
Yield:
6 servings
Level:
Intermediate
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

For the Green Curry Paste:

  • 2 serrano peppers, seeds removed
  • 2 Anaheim peppers, seeds removed
  • 1 shallot
  • 1 lemongrass stalk, about 5 inches, after trimming, roughly chopped
  • 1 (2-inch) knuckle ginger, chopped
  • 1 teaspoon anchovy paste
  • 1 tablespoon hot curry powder
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 tablespoon ground turmeric
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 3 tablespoons vegetable oil

For the Sauce:

  • 1 tablespoon vegetable oil
  • 3 tablespoons green curry paste
  • 2 (14-ounce) cans coconut milk
  • 2 small red bell peppers, sliced into 2 by 3/4-inch pieces
  • 1 small poblano pepper, sliced into 2 by 3/4-inch pieces
  • 2 small red onions, sliced in half rings
  • 1/4 cup fresh lime juice
  • 5 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 2 teaspoons cornstarch
  • 1 pound boneless, skinless chicken breasts, sliced across grain into bite-sized pieces
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 cups jasmine rice, cooked

For the toppings:

  • 1/2 pound bacon, cooked and crumbled
  • 3 Roma tomatoes, seeds removed and diced
  • 1 bunch green onions, thinly sliced
  • 1/3 cup diced red bell pepper
  • 2 eggs, hard-boiled and diced
  • 1/3 cup raisins
  • 1/2 cup dry roasted and salted peanuts
  • 1/2 cup coconut, toasted
  • 1 cup Spicy Pear Chutney, recipe follows

Directions

To make the Green Curry Paste: In a food processor, combine the peppers, shallot, lemon grass and fresh ginger, and pulse to roughly chop. Add in anchovy paste, spices and oil and puree to form a paste.

In a large heavy pan over medium-high heat, add the oil and 3 tablespoons of the green curry paste. Stir rapidly for 1 minute, then slowly add the coconut milk. Stir for 2 minutes and bring to a boil. Add in the peppers and onions, then reduce heat and simmer for 3 minutes.

In a large measuring cup, combine lime juice, fish sauce, brown sugar, and cornstarch. Slowly pour into simmering coconut mixture. Add in the chicken pieces and bring to a low boil. Simmer for 25 minutes, adjusting with additional curry powder, curry paste, and salt, if needed.

To serve: Serve rice in individual bowls, top with curry, then garnish with your choice of toppings.

Spicy Pear Chutney:

  • 5 ripe Bosc pears, cut in 1/2 and cored
  • 5 garlic cloves, peeled, smashed
  • 1 tablespoon olive oil
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 2 teaspoons red pepper flakes
  • 1/4 teaspoon salt
  • 1 lemon, juiced (about 2 tablespoons)
  • 1/3 cup maple syrup
  • 1 red onion, diced
  • 1/2 serrano pepper, seeded and minced
  • 3 tablespoons minced shallot
  • 3 tablespoons finely minced fresh ginger
  • 1/3 cup apple cider vinegar
  • 1/2 teaspoon finely chopped fresh rosemary leaves
  • 1/2 cup dried cranberries

Preheat oven to 400 degrees F.

Add the pears and garlic cloves to a large bowl and drizzle with olive oil. Combine brown sugar, cinnamon, cloves, 1 teaspoon of the red pepper flakes, salt and lemon juice in a small bowl .Sprinkle over the pears and toss to evenly coat. Arrange pears cut side down on a baking sheet lined with parchment paper, and bake for 15 minutes in the preheated oven. Flip pears over and pour a little bit of the maple syrup into each divot where the core was removed. Bake for 15 to 20 minutes more, then remove to a cutting board and let cool. When cool enough to handle, peel and dice.

While the pears are cooling, combine the remaining ingredients in a small nonreactive saucepan, and bring to a simmer over low heat. Remove from heat and cool slightly. Combine the pears and the sauce and refrigerate in a covered container for 24 hours, and up to 1 week.

Print Recipe

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

Newest Ratings and Reviews

Read all 10 reviews

  • on December 12, 2011

    Flag

    I'd give it two stars at best. That's all it is, fair. I've seen Guy do better than this. Disappointed.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on November 11, 2011

    Flag

    We were really pleased with how this recipe came out. It had really good flavor, even though I had to leave out the peppers, chilies, etc due to allergies. Even without the heat it still had plenty of rich flavor from the other spices and seasonings. This recipe brought the flavors of Thailand into our kitchen, even if it is not "authentic". Will definitely make this again!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on April 13, 2011

    Flag

    Thank you Guy for your spin on thai curry(even though it is not original thai my family loved it kids and all and they do usually do not eat anything curry lol. I love the fact that is is not spicy hot. i am making it again as they are the ones that asked for it!!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google