Thai green curry chicken with white or brown rice is a delicious dinner for a weeknight. I like to make recipes from scratch and also I like to come up with a quick recipe. Last week I made this green curry chicken from scratch for a weeknight dinner. It was super yummy.
Thai Green Curry Chicken
Before serving any food to the table I evaluate how diabetic friendly the food is. I always pondered around the food value of the usage of coconut in the food. In Thai food usage of coconut milk is imminent and it is one of the main ingredients of Thai Green Curry. So here are some facts about diabetic friendliness of coconut meat, coconut milk and, coconut oil.
Coconut Meat and Coconut Flour: Coconut meat and coconut flour have high fiber content and it brings down the glycemic index and glycemic load of the food when cooked with it.
Coconut Milk: Coconut milk is derived from coconut meat. So it has similar qualities as coconut meat and can be used to reduce glycemic index and glycemic load of the food when cooked with it.
Coconut Oil: Coconut oil is associated with weight loss, but not a significant amount. However, it helps to reduce abdominal fat which is strongly associated with the risk of heart diseases. Coconut oil also helps to improve the cholesterol level by increasing the HDL (good cholesterol) and decreasing the LDL (bad cholesterol)
In order to cook Thai green curry with chicken, I used quite a few veggies and chicken as the main ingredient. So it is rich with protein and fiber, while the coconut milk doing the balancing act of the glycemic index and glycemic load of the dish. So Thai Green curry chicken with a cup of brown rice came out to be a good diabetic friendly dinner.
Instead of using the green curry paste available in the grocery store, I preferred to make it from scratch and honestly it was neither time consuming, nor so difficult. The secret of the beautiful aroma was roasted cumin, coriander seeds and Galangal (Thai Ginger). In order to make the paste dry roast the cumin and coriander seeds and crush the seeds to a powder. Then in a blender make a paste with cilantro, galangal, garlic and the powdered roasted cumin and coriander.
In order to make the curry, heat oil and add onion, veggies, chicken, galangal (Thai ginger) paste, garlic paste. After sautéing for 5 minutes, add the green curry paste and sauté for another 10 minutes. Then add the coconut milk and salt to taste. Cook for another 10 mins or until the chicken is completely cooked and desired consistency is reached for the curry.
Priya Banerjee
Yields 24 oz
Serves 4 oz
Diabetic recipe - Thai Green curry chicken from scratch
10 minPrep Time
30 minCook Time
40 minTotal Time
Save RecipeIngredients
- 1 teaspoon cumin seed
- 1 teaspoon coriander seed
- 2 cloves of garlic
- 1 inch of Galangal (Thai ginger) root
- 1/4 bunch of cilantro
- 1/4 green pepper
- 1 Thai red chili
- 2 lbs of boneless chicken
- 1 and 1/2 medium size onion sliced
- 2 cloves of garlic
- 1/2 inch Galangal (Thai ginger) root paste
- 2 carrots sliced
- 50 gm green beans
- 1/2 of red pepper
- 1/4 green pepper
- 100 ml lite coconut milk
- 4 tablespoon of oil
- salt to taste
- Cilantro to garnish
Instructions
- Roast cumin and corriendar seed and crush it in a coffee grinder or blender
- Add the rest of the ingredients in a blender, add the crushed cumin/ coriander seed and make a paste
- Heat oil and add onion, garlic, carrots, green beans, red pepper, green pepper.
- Sauté the vegetables for 2 min.
- Add the chicken
- Add ginger paste and sauté it for 3 min.
- Add salt to taste
- Add the green curry paste and cook it for 10 min
- Add the lite coconut milk and cook it until desired consistence is reached (for 10 to 15 min)
- Add more salt if needed
- Add cilantro to garnish
