Thai Green Curry
View original ↗
RecipeTin Eats · by Nagi★ 5.0 (278)

Thai Green Curry

NUTRITION · PER SERVING35M COOK
CAL 37%·PRO 54%
CARBS 70G38% OF CAL
9G FIBER12G SUGAR49G OTHER
FAT 40G49% OF CAL
24G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A quick green curry made by blooming curry paste in oil and simmering with coconut milk, vegetables, and chicken. Aromatic, spicy, and served over rice.

mainthaicurrychickendairy freegluten free
View the full recipe on RecipeTin Eats →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 4 - 6 tbsp Thai Green Curry Paste (Maesri best) OR ((Note 1))
  • 1 quantity homemade green curry paste ((Note 1))
  • 2 large garlic cloves (, minced)
  • 2 tsp fresh ginger (, finely grated)
  • 1 tbsp lemongrass paste ((Note 2))
  • 2 tbsp vegetable oil
  • 1 cup (250ml) chicken or vegetable broth, low sodium
  • 400 g/14oz coconut milk (, full fat (Note 4))
  • 1 - 3 tsp fish sauce *
  • 1 - 3 tsp white sugar *
  • 1/8 tsp salt *
  • 6 kaffir lime leaves (, torn in half (Note 5))
  • 350 g/12 oz chicken thigh (, skinless boneless, sliced (Note 6))
  • 2 Japanese eggplants, (, small, 1cm / 2/5" slices (Note 7))
  • 1 1/2 cups snow peas (, small, trimmed)
  • 16 Thai basil leaves ((Note 8))
  • Juice of 1/2 lime (, to taste)
  • Crispy fried Asian shallots (, high recommended (Note 9))
  • Thai basil or cilantro/coriander (, recommended)
  • Green or red chillies slices (, optional)
  • Steamed jasmine rice
PREP
15M
SODIUM
1749MG
ESTIMATE
COMPLETE

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