Photo: Swathi Handique
Nigel Slater's Thai green curry
20 ingredients
1 hr + 30 min
Serves 4
openrecipes
The succulent chicken in Nigel Slater’s Thai green curry absorbs the exotic fresh flavours of the other ingredients.
Estimated Nutrition (whole recipe, rough)
670
Calories
39g
Protein
45g
Fat
32g
Carbs
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lemongrass | 1 tbsp (6g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Galangal | not in our table | 0 |
| Coriander | not in our table | 0 |
| Chestnut | not in our table | 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
- 4 lemongrass
- 6 medium-hot green chillies, seeded and chopped
- 3 cloves garlic
- 5cm/2in piece of galangal
- 2 shallots
- 4 tbsp chopped fresh coriander
- 1 tsp ground cumin
- 1 tsp chopped lime zest
- 1 tbsp nam pla (Thai fish sauce
- ½ tsp ground black peppercorns
- 750g/1lb 10oz free-range chicken breasts
- 3 tbsp groundnut oil
- 200g/7oz chestnut mushrooms
- 400ml/14fl oz tin coconut milk
- 400ml/14 fl oz homemade or ready-made chicken stock
- 8 lime leaves
- 1 tbsp nam pla (Thai fish sauce
- 1 tbsp bottled green peppercorns
- leaves from a large bunch (about 20g/0.7oz) basil
- 15g/½oz fresh coriander
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes