Photo: Swathi Handique
Thai Green Curry with Chicken and Asparagus
14 ingredients
openrecipes
Thai green curry paste has an incredibly bold, concentrated taste as well as spicy heat. Here, it is tempered by rich, creamy coconut milk. A sprinkle of fragrant Thai basil over the curry just before serving adds a freshness that perks up all of the complex flavors in the dish.
Estimated Nutrition (whole recipe, rough)
858
Calories
48g
Protein
59g
Fat
42g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chicken | 100g cooked | 165 |
| Peanut | 1 oz (28g) | 161 |
| Grapeseed Oil | 1 tbsp (14g) | 120 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Asparagus | 6 spears (90g) | 27 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 lb. asparagus
- 4 boneless, skinless chicken breast halves, each about 6 oz.
- 1 tsp. sea salt, plus more, to taste
- 2 Tbs. peanut or grapeseed oil
- 1 yellow onion, cut into 8 wedges
- 1 small red bell pepper, seeded and cut into 1 1/2-by-1/4-inch strips
- 1/2-inch piece fresh ginger, peeled and minced
- 2 garlic cloves, minced
- 1 can (14 oz.) unsweetened coconut milk
- 3 Tbs. Thai green curry paste
- 1 cup low-sodium chicken broth or stock
- 2 Tbs. Asian fish sauce
- 1/2 cup loosely packed small Thai basil leaves
- 1 lime, cut into 8 wedges
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes