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Ken's spicy chicken Thai green curry recipe

Ken's spicy chicken Thai green curry recipe

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This chicken curry is very easy to prepare, and tastes just like the curries you order at Thai restaurants. As an added bonus -- you can make it all in one pot, so it's easy to wash up afterwards.

135 people made this

IngredientsServes: 6

  • 2 (400ml) tins coconut milk
  • 2 tablespoons green curry paste
  • 160ml chicken stock
  • 1 (220g) tin sliced water chestnuts, drained
  • 1 (225g) tin sliced bamboo shoots, drained
  • 1 green pepper, cut into 2cm pieces
  • 75g sliced fresh mushrooms
  • 3 boneless, skinless chicken breast fillets, diced
  • 3 tablespoons fish sauce
  • 4 tablespoons chopped fresh basil

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Over medium heat, whisk coconut milk and curry paste together in a large saucepan. Simmer for 5 minutes.
  2. Stir in chicken stock, water chestnuts, bamboo shoots, pepper, mushrooms and chicken. Season with fish sauce and basil. Simmer for 10 more minutes, or until chicken is cooked, yet still tender.

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Reviews & ratingsAverage global rating:(77)

Reviews in English (62)

absolutely love this - 3rd time making it today, its so easy and tastes really amazing like thai restaraunt quality, i just add some peas aswell and onions sometimes but its superb xxxx-01 Sep 2012

fantastic recipe- incredibly easy to make, and very very tasty!-13 Dec 2009

Used different ingredients.Swapped the bamboo shoots and water chestnuts for butternut squash and added fresh lemon grass-18 Aug 2009

Stir-Fried Cucumber with Hot Spices

I am always surprised to see people eating cucumbers raw! We Chinese almost never eat them like this. If they are not pickled then they must be cooked. We prefer them when they are in season, young, tender and bursting with juice. This is a simple stir-fried cucumber dish from western China. Once the ingredients are assembled, it is very quick to cook. The chilli and garlic contrast well with the cool, crisp cucumber. Once you get into the habit of cooking cucumbers, you will be delighted by their transformation into a true vegetable.

Preparation Time: 10-12 minutes

Cooking Time: 15 minutes

Serves: 4 as a side dish 2 as a main vegetarian course


  • 675g (1½lb) cucumbers (about 1½ teaspoons) salt and black pepper
  • 1 tablespoons groundnut or vegetable oil
  • 1½ tablespoons finely chopped garlic
  • 2 tablespoons black beans, rinsed and coarsely chopped
  • 1 tablespoons finely chopped fresh ginger
  • 2 tablespoons finely chopped spring onions
  • 1 tablespoons chilli bean sauce
  • 2 teaspoons sugar
  • 120ml (4fl oz) water
  • 2 teaspoons sesame oil

Peel the cucumbers, slice them in half lengthways and, using a teaspoon, remove the seeds. Then cut the cucumber halves into 2.5cm (1in) cubes. Sprinkle them with 2 teaspoons of salt and mix well, then put into a colander and leave for about 20 minutes to drain. This rids the cucumber of any excess liquid. When the cucumber cubes have drained, rinse them in water and blot them dry with kitchen paper.

Heat a wok or a large frying pan over a high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the garlic, black beans, ginger and spring onions and stir-fry for about 30 seconds. Add the cucumbers, chilli bean sauce, sugar, 1 teaspoon of salt and ½ teaspoon of black pepper and stir for another 30 seconds, until they are well coated with the spices and flavourings, then add the water and continue to stir-fry over a high heat for 3-4 minutes, until most of the water has evaporated and the cucumbers are cooked through. At this point, add the sesame oil and bring to the table immediately.

This dish showcases the flavorsome Thai-Style Coconut Chicken cleverly paired with tender potatoes, peppers, carrots and spinach. Easily prepared and perfect for anyone trying to expand their palette. A balanced meal has never been so simple and succulent!

Creamy, crunchy, and tangy, this chicken salad has all your favorite flavors. The creamy Thai Coconut sauce pairs perfectly with crunchy purple cabbage, carrots, green onions, and peanuts, all topped with a zesty squeeze of lime. Serve it on paleo bread or a wrap, or scoop on top of a bed of greens for a hearty salad.

Bring layered deliciousness to your kitchen in a breeze and be your go-to “wow-factor” on any of your busy days.

My Kitchen Table: 100 Easy Chinese Suppers

A follow-up to Ken Hom's popular stir-fries book, 100 Weeknight Chinese Suppers offers Ken's favourite quick and simple Chinese recipes, perfect for a cosy after-work meal.

From stews and curries to easy stir fries and healthy steamed and braised dishes, there are also some great light bites and easy entertaining recipes.

Ken Hom is the nation's favourite Chinese chef and these recipes will turn you from the take away to the wok.

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Об авторе (2012)

Ken Hom is an internationally regarded authority on Chinese and Oriental cooking, and has 25 years' experience as a television chef. He began his culinary career in his uncle's Chicago restaurant at the age of eleven, before eventually moving on to teach at California's Culinary Academy. Following a spell studying gastronomy in France, Ken presented his first TV series in 1984 - Ken Hom's Chinese Cookery on the BBC.
Since then, he has written over 30 cookery books and presented numerous internationally distributed television series, and has launched a massively successful range of woks and accessories, with over 7 millions woks sold in 59 countries to date. In 2008 he was awarded an honorary doctorate from Oxford Brookes University for 'outstanding success within the international food world', and in 2009 was awarded an honorary OBE for 'services to the culinary arts' and in recognition of the social and historical impact of his role in the UK's adoption of Chinese cuisine. His latest cookbook, The Complete Chinese Cookbook is published in January 2011

Thai Green Curry with Spring Vegetables

I’ve been on a vegetable-packed coconut curry kick lately—they’re just the perfect transition food for this time of year. This vegetarian Thai green curry recipe features fresh asparagus, carrots and spinach in a delicious green coconut sauce. It’s full of flavor and simple enough for weeknight dinners.

I used store-bought Thai curry paste instead of raw ingredients, because some (like galangal) are difficult to find and time-consuming to prepare. I’ve watched a chef prepare curry paste in Thailand, and he really worked up a sweat! So while this recipe is not perfectly authentic, it’s a lot easier to make.

This curry is based on my old Thai green curry recipe. I loved the base recipe for that dish (I learned how to make it at a fun cooking class), but I was never quite satisfied by my choice of mix-ins.

So here we are, three years later, with an improved and extra-green version. This time, I opted for asparagus (snow peas would also work), carrots and wilted spinach. I love it, and I think you will, too!

Dish Games

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With new recipes forming in kitchens all over the world, of course you can rely on us to deliver the latest recipes to you the way you want them with New Cooking Games collection coming out every week! We offer mouth-watering free cooking games in every category and flavor you could ever imagine! With all of the savory cooking games that we have, it's simple to adapt your own style and flair to each dish, and show off your new cooking skills. You choose what makes our most Popular Cooking Games list, so be sure to pick the most succulent games that all our fans can sample and enjoy.

So grab your spoon and spatula and start mixing, frying, and sauteing with Cooking Games!

Ken's spicy chicken Thai green curry recipe - Recipes

All Rounder Chef and Food Journalist


My friends from Sabah were raving about the new Green Chili Crunch from KFC and they gave pretty good reviews to it. As shared by my friend Ken Wong here.

My foodie friend Ken actually tapao the KFC and brought it home to do his own photoshoot. Talk about commitment to food photography!

After seeing those delicious looking pics

how can I resist? I decided to check out the new Serusop branch of KFC. Here you can see their order and pick up points.

The top floor has a spacious trendy layout and glass windows to allow natural light into the restaurant.

It was a bright sunny day so I’ll be making use of the light advantage to shoot pictures of the new KFC Green Chili Crunch

let’s see if I can rival Ken’s lovely photos! But of course – I’m here to enjoy the food too

I asked the KFC staff about what’s unique about the Green Chili Crunch. They told me it’s an original play of fresh and vibrant flavours of parsley, lime and chili. In keeping with KFC’s plan to offer exciting new flavours to a Finger Lickin’ Good meal, this new addition to the menu will satisfy those seeking a different spicy lime kick to their KFC meal.

“At KFC, we pride ourselves in making the best fried chicken to satisfy all crunchy and savoury cravings. We also aim to create new flavours to excite our customers. In our latest KFC Green Chili Crunch, the medley of herbs and spices certainly makes you feel like you are on the greener side of life,” said Mr. Ooi, General manager of KFC Brunei.

I am intrigue by the lush green colours of the fried chicken. It felt like crushed pistachios or matcha

which is normally seen on desserts

but the aroma of the spices kicked in as I was taking this macro shot

ahhh I’m gonna be expecting quite a spicy chili taste

The KFC Green Chili Crunch is available in a 2-pc and 3-pc chicken combo as well as Box meal. Priced from BND 7.50, each combo meal comes with KFC’s signature sides and a drink. The Box meal comes with a piece of KFC Green Chili Crunch chicken, zinger burger, sides and a drink.

I think the Box meal would be amazing but I think the 2 pc meal for today with their mashed potatoes and coleslaw should be sufficient for me.

Personally I can see why my Sabah friends were raving about this. The flavours of limey spicy taste on the crispy skin as I bite onto really packs a punch and is very suitable to the South East Asian taste buds. Karen Lee, my foodie friend also shared the same feeling and enjoyed this very much!

[Request] Trader Joe's Thai Eggplant with Basil. We just ordered rice bran oil in preparation, just not sure how to get the recipe as close to theirs as possible. Thank you for any tips!

That image makes it look a little unappetizing and gelatinous, but knowing how good it tastes, we'll give it a shot, thanks! Have to get back down to Chinatown to pick up thai basil. Hard to find that stuff anywhere else in Manhattan!

I haven't tried this recipe but the ingredients seem to be the closest of any I have found!

I'll check it out, thank you! We've tried two recipes online, very different but highly rated ones. One was very simple with dark soy sauce, the other was rather complex with a few ingredients we didn't have in the kitchen.
Both were okay and weɽ add the recipe to the TJ one to make it go two or three times further. but hoping your suggested one will mix in more seamlessly.
We could definitely eat this dish daily as a meal or side veg.
Anyhow, thanks again and if anyone else finds our has recommended recipes for the dish, please send them along!

Edit: Okay, checked out the recipe, and it's for more of a curry than an eggplant-on-its-own dish.
I tried this one without the tofu and few peppers, but focused on the sauce. It was good, but more time consuming and not much like the TJ's one.
I also tried this one, also not so similar to TJ.


Put on a big red smile. Now you can make your own version of the popular convenience store slush, complete with brain freeze. You must have a blender to make this clone of 7-Eleven's Slurpee, and enough room to stick that blender into your freezer to get it nice and thick. This recipe gets close to the original with Kool-Aid mix and a little help from cherry extract, but you can make this drink with any flavor Kool-Aid mix (if you decide to make some variations, don't worry about adding extract). This recipe makes enough to fill one of those giant-size 32-ounce cups you find at the convenience store. Now I should hack the spoon-straws.

Now you can make a home clone for this refreshing citrus beverage in no time at all. Just add lemon and lime juice to a syrup solution, along with a little Kool-Aid lemonade drink mix for that special tang thanks to included citric acid, and you're almost there. When the syrup has cooled, mix it into some cold soda water in a 1 to 4 ratio. That's it. You've just made this clone of 7-UP yours.

Sure, Roy Allen and Frank Wright are better known for the exquisite root beer concoction sold first from California drive-up stands under the A & ampW brand name. But these days the company makes a darn good vanilla cream soda as well. And the formula is one we can easily clone at home by combining a few simple ingredients. Most of the flavor comes from vanilla, but you'll also need a little lemonade flavor Kool-Aid unsweetened drink mix powder. This mix comes in .23-ounce packets and provides the essential citric acid that gives this A&W cream soda copycat recipe the slight sour flavor of the real thing. Once you make the syrup, let it cool down in the fridge, then combine the syrup with cold soda water in a 1-to-4 ration, add a little ice, and get sipping.

In 1919, when Roy Allen and Frank Wright started selling their new root beer beverage to a thirsty America, national Prohibition was taking its grip on the country. Their timing couldn't have been better. No longer able to legally drink real beer, thirsty patriots had to settle for this sweet, foamy concoction derived from roots, herbs, and berries. Roy and Frank had thirteen years of Prohibition to make their mark and their fortune from this refreshing drink. By 1933, when Prohibition came to a screeching halt, Roy and Frank had 171 stands in various shapes and sizes, each with the familiar A&W logo on them, all across the country. These drive-up stands with their tray boys and tray girls bringing cold drinks out to the cars were an inspiration for many other roadside stands and diners, and the prelude to the popular fast food drive-thrus of today. You can still get a foamy mug of A&W root beer at outlets across the country, or just enjoy some from a 12-ounce can.

But if it's some home cloning you'd like to get into, check out this A&W root beer recipe that was first printed in More Top Secret Recipes. The beauty is you won't have to worry about collecting roots, herbs, and berries like the pros do when making A&W root beer. Instead you just need to get some root beer extract, manufactured by McCormick, that you'll find near the vanilla in your local supermarket. Make up some root beer syrup, let it cool off in the fridge, and you can whip up 10 servings by combining the syrup with soda water whenever you're ready to drink.

Over a century ago, Detroit, Michigan became the Coney Island chili dog capital of the world, even though Coney Island is nowhere near there. Greek immigrants who entered the U.S. through Ellis Island adapted a recipe for the hot dogs they ate while visiting Coney Island, New York, on their way to the Midwest. When they settled in southern Michigan, many opened restaurants to sell their clones of the food they ate when they first got to America, turning New York-style Coney Dogs into a Midwest phenomenon.

Two of the most famous Coney Island restaurants in Detroit are Lafayette Coney Island and its next-door neighbor, American Coney Island. The two buildings were originally one building with a single restaurant inside, built by brothers Gus and Bill Keros in 1915. But somewhere along the way the brothers had a falling out and split the restaurant in half, right down the middle, and it stayed that way. Today, the two Coney Island restaurants are under different ownership, but they still remain next-door rivals.

I decided the best Coney dog to hack is from American Coney Island, not only because of the restaurant’s deep history, but also because I was able to order the chili dogs shipped to my house in a kit. That’s always good news, since shipped foods must list ingredients, and I get to see exactly what’s in the chili. Built the traditional way, a typical Detroit Coney Island chili dog features a natural-casing hot dog in a soft white bun, smothered in chili sauce, drizzled with mustard, and topped with a pile of diced sweet onion. The kit came with everything I needed, including the tub of chili with clearly-labeled ingredients that I was counting on.

With the help of that information, I was able to create a thick, flavorful chili sauce that you can use on your favorite hot dogs to make a delicious clone. Crushed soda crackers thicken the chili, and extra beef fat adds a smooth quality that mimics the famous 100-year-old recipe.

The chili must simmer for four hours to properly tenderize the meat, so plan your Coney dog cloning adventure accordingly.

And now if you're craving French fries, try my Mcdonald's Fries copycat recipe here.


To make the steamed rice:

Put the rice into a large bowl and wash it in several changes of water until the water becomes clear. Drain the rice and put it into a heavy pan with 600ml (1 pint) of water and bring it to the boil. Continue boiling until most of the surface liquid has evaporated – about 15 minutes. The surface of the rice should have small indentations, like a pitted crater. At this point, cover the pan with a lid, turn the heat as low as possible, and let the rice cook undisturbed for 15 minutes. Let it rest on the turned-off heat for 5 minutes before serving.

To make the chicken fried rice:

Allow the cooked rice to cool thoroughly by spreading it on a baking sheet. When it is cool, refrigerate. When the rice is cold, proceed with the rest of the recipe.

Cook the fresh peas in a pan of boiling water for about 5 minutes, then drain them in a colander. If they are frozen, simply thaw them.

Heat a wok or a large frying pan over a high heat until it is hot. Add 1½ tablespoons of the oil, and when it is very hot and slightly smoking, add the shallots, garlic, ginger and white spring onions and stir-fry for 1 minute. Then add the chicken, 2 teaspoons of salt and ½ teaspoon of black pepper and continue to stir-fry for 3 minutes. Remove from the heat and put the contents of the pan into a bowl. Wipe the pan clean.

Combine the eggs, sesame oil and a pinch of salt in a small bowl and set aside. Reheat the wok or pan over a high heat until it is hot. Add the remaining 1½ tablespoons of oil, and when it is very hot and slightly smoking, turn the heat to moderate and add the eggs. Stir-fry the eggs for 2 minutes, then add the cooked rice and stir-fry it for 3 minutes, mixing well. Add the peas, cooked chicken, chilli bean sauce and shrimp paste and continue to stir-fry for 5 minutes over a high heat. Add the green spring onion tops and stir-fry for a further 2 minutes, then turn the mixture on to a plate and serve at once.

Watch the video: Ριζότο με μανιτάρια. Yiannis Lucacos (May 2022).


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