Wandercooks · by Wandercooks★ 5.0 (1)
Thai Green Chicken Curry - Gaeng Keow Wan
NUTRITION · PER SERVING25M COOK
CAL 24%·PRO 41%
CARBS 16G13% OF CAL
7G FIBER0G OTHER9G TOTAL SUGAR
FAT 35G64% OF CAL
24G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thai green curry with tender chicken, eggplant, and fresh basil in creamy coconut milk with a spicy, aromatic homemade curry paste. Ready in 20 minutes.
mainthaicurrychickendairy freegluten free
View the full recipe on Wandercooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tbsp green curry paste (40 g / 1.41 oz)
- 300 g chicken (10.58 oz, sliced, breasts or thigh)
- 1 eggplant (sub 3 small Thai green eggplants)
- ½ cup Thai basil leaves (loosely packed)
- 4 baby corn (fresh or canned)
- 1 can coconut milk (400 ml / 14 fl oz, plus ¼ cup water to swish out remainder)
- 6 Thai makrut / kaffir lime leaves (whole)
- 2 tbsp fish sauce
- 1 ½ tbsp palm sugar (grated, sub brown sugar)
- 2 tbsp vegetable oil
- 4 tbsp pea eggplants (optional, only if you can source them, sub peas)
- small red chilli (to garnish, sub capsicum / bell pepper)
At a glance
PER SERVING · TIME 25M
CAL 24%·PRO 41%
CARBS 16G13% OF CAL
7G FIBER0G OTHER9G TOTAL SUGAR
FAT 35G64% OF CAL
24G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 1247mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 865mg
- Calcium
- 48mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1247MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.