Thai Green Curry
User Reviews
5
4 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
25 mins
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Total Time
55 mins
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Servings
6 servings
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Calories
326 kcal
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Course
Main Course
Thai Green Curry
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 1 1/2 lb chicken breast raw, sliced thinly
- 2 zucchini 480 grams, medium, trimmed and sliced
- 1/2 lb green beans French variety, trimmed and cut into 1-2 inch pieces
- 1 .5 oz can coconut milk full fat
- 1/2 cup coconut milk 4 fl oz, light
- 1 cup chicken stock 8 fl oz, Swanson brand
- 6 tbsp green curry paste 90 grams, Mae Ploy brand
- 2 lime juiced
- 3 cloves garlic 12 grams, minced
- 1 1/2 tbsp olive oil
- 1 1/2 tbsp coconut sugar (22 grams)
- 1 tbsp ginger fresh grated
- 1 bunch Thai basil about 8-10 basil leaves, leaves roughly chopped
- 6 kaffir lime leaves see notes below
- fish sauce see notes below, optional, 1/2 tbsp
Instructions
- Heat olive oil in a large skillet over medium high heat. Once the oil is shimmery, add garlic, ginger, and curry paste. Break the curry apart with a wooden spoon and cook for 2-3 minutes until very fragrant (try not to breathe in the fumes from the cooking curry - it'll clear you out!).
- Add coconut milk and chicken broth, scraping any browned bits from the bottom of the skillet. Whisk the curry mixture into the liquid until well incorporated. Now add coconut sugar, kaffir lime leaves (see notes below), and optional fish sauce (see notes below).
- Lower the heat to medium (about a 4 out of 10), then add the chicken. Stir to ensure the chicken is covered in the curry sauce. Cover and cook for 5 minutes.
- Add the green beans and zucchini, stir, and cover again and cook for another 5 minutes. Remove from heat and stir in basil and lime juice. Allow to rest for 5-10 minutes to finish cooking the veggies. (If you keep cooking them on the heat, they will overcook as they sit in the hot curry sauce.)
- Serve over rice, as desired.
Notes
Kaffir lime leaves: If you can't find kaffir lime leaves, try one of these methods instead:
Chop a stalk of lemongrass into 2-3" pieces, score the stalks with a knife, and bend in either direction to help release their flavor. Add to your curry when you add the coconut milk. Be sure to fish out the pieces before serving. Finish the curry with a bit of extra lime juice to taste (1-2 tbsp). Add a bay leaf and the zest of 1 lime to the curry as soon as you add the coconut milk. Be sure to remove the bay leaf before serving.
- Chop a stalk of lemongrass into 2-3" pieces, score the stalks with a knife, and bend in either direction to help release their flavor. Add to your curry when you add the coconut milk. Be sure to fish out the pieces before serving. Finish the curry with a bit of extra lime juice to taste (1-2 tbsp).
- Add a bay leaf and the zest of 1 lime to the curry as soon as you add the coconut milk. Be sure to remove the bay leaf before serving.
- Fish sauce: I didn't use any extra fish sauce in my curry because the brand of green curry paste I used was already pretty flavorful (and salty). Depending on the brand of green curry paste you use, you may need the extra flavor from the fish sauce.
Nutrition Information
Show Details
Calories
326kcal
(16%)
Carbohydrates
15g
(5%)
Protein
30g
(60%)
Fat
16g
(25%)
Sodium
1020mg
(43%)
Potassium
743mg
(16%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 15g | 5% |
| Protein | 30g | 60% |
| Fat | 16g | 25% |
| Sodium | 1020mg | 43% |
| Potassium | 743mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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