Thai Green Chicken Curry

A quick and fragrant Thai curry using chicken thighs, coconut milk, and fresh green vegetables served over steamed rice.

Chicken Quick Main Course Dairy Free Gluten Free Curry

Estimated Nutrition

Calories

630.1

kcal / serving

2520.4 kcal total

Carbs

45.5g

per serving

182 g total

Fat

34.1g

per serving

136.4 g total

Protein

35.2g

per serving

140.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Sugar

1 tbsp

CondimentsSauces

tbsp

Green Curry Paste

ready-made

Fish Sauce

2 tbsp

GrainsCereals

packet

Thai Fragrant Rice

cooked according to instructions

Liquids

400

Coconut Milk

from a tin

Meat

piece

Chicken Thigh

skin and bones removed, meat cut into strips

NutsSeeds

piece

Lime Leaf

optional

piece

Salt

to taste

piece

Black Pepper

freshly ground

handful

Coriander

fresh leaves, optional

OilsFats

Vegetable Oil

1 tbsp

Vegetables

handful

Green Bean

trimmed

handful

Asparagus

spears

Method

Ladle the curry over cooked rice and garnish with coriander.

Heat oil in a wok over high heat until smoking.

Stir-fry the curry paste for 2 minutes until fragrant.

Add chicken strips and stir-fry until browned on all sides.

Stir in coconut milk, lime leaves, fish sauce, and sugar.

Simmer for 10 minutes until the sauce thickens.

Add beans and asparagus and simmer for 3 minutes until tender.