Green Thai Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thai green curry with chicken, vegetables, and aromatic coconut milk infused with curry paste, ginger, garlic, basil, and lime. Luscious and fragrant, ready in just over 30 minutes as an easy weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons olive oil
- 1 pound chicken breasts or thighs (sliced into 1/4” slices then 2” pieces)
- 1/2 large yellow onion (chopped)
- 2 cups ½-inch cubed peeled sweet potatoes
- 1 red bell pepper (chopped into 1” pieces)
- 6 tablespoons green curry paste ((1 4 oz. jajr))
- 2 cups cauliflower florets
- 2 teaspoons freshly grated ginger
- 4 cloves garlic (minced)
- 2 13.5 cans quality coconut milk
- 1 tablespoon cornstarch
- 2 tablespoons less sodium soy sauce
- 2 tablespoon fish sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1 bay leaf
- 1/4 cup Thai basil, chopped ((may sub Italian basil))
- 1 cup frozen petite peas (thawed)
- lime juice
- fresh basil
- fresh cilantro
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 20m
- Sodium
- 2309mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1440mg
- Calcium
- 96mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 2309MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.