Photo: Swathi Handique
Thai green chicken curry
10 ingredients
25 min + 30 min
Serves 4
openrecipes
John Torode's green curry is fresh, fragrant and hot - for a vibrant green colour, serve as soon as the chicken is cooked
Estimated Nutrition (whole recipe, rough)
585
Calories
39g
Protein
31g
Fat
40g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chicken | 100g cooked | 165 |
| Pea | 1/2 cup (72g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Lemongrass | 1 tbsp (6g) | 5 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Galangal | 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
- 2 x 400g cans coconut milk
- 3 tbsp green curry paste (see 'Goes well with' recipe below - you will need more if you buy ready-made paste)
- 800g skinless chicken thighs , each thigh cut into three
- 6 lime leaves , stalks removed, shredded
- 3 lemongrass stalks, outer leaves removed and inner stalk finely chopped
- 25g galangal , sliced
- 1 tbsp palm sugar
- 1 tbsp fish sauce
- handful pea aubergines or ½ aubergine , diced
- small bunch Thai basil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes