Thai Green Curry Chicken
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Khin's Kitchen · by Khin★ 5.0 (15)

Thai Green Curry Chicken

NUTRITION · PER SERVING20M COOK
CAL 33%·PRO 53%
CARBS 29G18% OF CAL
11G FIBER13G SUGAR6G OTHER
FAT 50G69% OF CAL
31G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A quick Thai green curry with chicken thighs, eggplant, and snow peas in a creamy, spicy coconut sauce. Rich and aromatic with the heat of fresh chilies balanced by coconut milk. Serve over rice for a weeknight dinner.

mainthaicurrychickendairy freegluten free
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Nutrition & ingredients

Ingredients

serves 3
  • 300 g Chicken thigh (about 10 oz ( boneless skinless chicken thigh or breast ))
  • ½ Aubergine (( Or Thai small round aubergine or eggplant ))
  • 12 Snow peas (( mangetout or sugar snap peas ))
  • 100 g Bamboo shoots (canned Bamboo shoots ( about ½ cup ))
  • Basil leaves (a handful)
  • 2 cloves Garlic (finely chopped)
  • 1 Shallot (finely chopped )
  • 1 stalk Lemongrass (slightly bruised)
  • 1 Red chilli pepper (thinly sliced)
  • 2 Kaffir lime leaves (Or lime zest 1 teaspoon)
  • 2 tbsp Oil (vegetable oil or neutral flavour oil)
  • 3 tbsp Green curry paste (details in recipe note)
  • 400 ml Coconut milk (details in recipe note)
  • ½ cup Chicken Stock (or vegetable stock or water)
  • ¼ cup Water
  • 2 tbsp Fish sauce
  • 1-2 tbsp Sugar (palm sugar or white sugar)
  • Coriander
  • Fresh Lime
  • Red chilli pepper slices
PREP
10M
SODIUM
1855MG
ESTIMATE
COMPLETE

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