Thai Green Chicken Curry Recipe
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Kitchen Sanctuary · by Nicky Corbishley★ 4.9 (18)

Thai Green Chicken Curry Recipe

NUTRITION · PER SERVING30M COOK
CAL 30%·PRO 91%
CARBS 31G21% OF CAL
6G FIBER8G SUGAR18G OTHER
FAT 29G43% OF CAL
18G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A rich, aromatic Thai green curry with homemade paste, chicken, and coconut milk. Fresh herbs, broccoli, and snap peas make it vibrant and fragrant, served over rice.

mainthaicurrychickenshellfishdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 3-6 green chillies (depending on how spicy you like it - you could reduce further to 1 or 2 and remove the seeds for less heat)
  • 6 spring onions (scallions) (roughly chopped)
  • 2 lemongrass stalks (outer leaves remove, inner stalk roughly chopped (replace with 2 tsp lemon grass paste if preferred))
  • 1 thumb-sized piece ginger (peeled and roughly chopped (replace with 2 tsp ginger paste if preferred))
  • 4 cloves garlic (peeled and roughly chopped)
  • 6 kaffir lime leaves
  • zest and juice of 1 lime
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 1/2 tbsp cumin
  • 1 tbsp ground coriander
  • 1 tsp shrimp paste
  • 2 tsp fish sauce
  • 1 large bunch coriander (cilantro) (stalks too)
  • 2 tbsp olive oil
  • 4 chicken breasts (cut into bite-size chunks)
  • 4 heaped tbsp homemade Thai Green Curry Paste ((see above))
  • 1 chicken stock cube (crumbled )
  • 400 ml (14 oz) tin full-fat coconut milk
  • 1 bunch of broccoli (broken into small florets)
  • 150 g (1 cup) sugar snap peas/snowpeas
  • 1/2 cup bamboo shoots (from a tin, drained)
  • 1 tsp light brown sugar
  • boiled rice
  • Thai basil leaves
  • freshly chopped red chillies
PREP
15M
SODIUM
889MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.