Thai Green Chicken Curry
Thai Green Chicken Curry is a Thai recipe of medium difficulty, ready in about 35 minutes and enough for 4 servings. Chicken breasts, coconut milk and green curry paste carry the flavour. The cooking is mostly simmering and frying. With 36 g of protein per serving (about 450 calories), it is a filling option.
- Total time
- 35 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 450 kcal
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Ingredients
For 4 servings
- 700 gchicken breasts
- 400 mlcoconut milk
- 3 tbspgreen curry paste
- 1 handfulThai basil
- 200 gbamboo shoots
- 150 gThai eggplant
- 2 tbspfish sauce
- 1 tspbrown sugar
- 1 tbspvegetable oil
- 4kaffir lime leaves
Instructions
- Cut chicken breasts into bite-sized pieces. Quarter the Thai eggplant and drain the bamboo shoots.
- Heat vegetable oil in a large pan over medium heat. Fry the green curry paste for 1-2 minutes until fragrant. Add half the coconut milk and stir until the oil starts to separate.
- Add the chicken pieces and cook for 5 minutes, stirring to coat with the curry paste. Pour in the remaining coconut milk, then add eggplant and bamboo shoots.
- Add torn kaffir lime leaves, fish sauce, and brown sugar. Simmer for 15 minutes until the chicken is cooked through and the vegetables are tender.
- Stir in fresh Thai basil leaves just before serving. Serve over jasmine rice.
Nutrition per serving
- Calories
- 450 kcal
- Protein
- 36 g
- Fat
- 24 g
- Carbs
- 22 g
Approximate values for one serving.
About this recipe
- Cuisine: Thai
- In cookbook: Chicken Every Way
