Photo: Swathi Handique
Thai chicken curry
10 ingredients
20 min
Serves 4
openrecipes
Learn how to make an authentic-tasting Thai curry with this step-by-step recipe
Estimated Nutrition (whole recipe, rough)
685
Calories
36g
Protein
44g
Fat
38g
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 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Kaffir Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Lemongrass | 1 tbsp (6g) | 5 |
| Coriander | 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 shallots , or 1 small onion
- 1 stalk lemongrass
- 1 tbsp vegetable oil
- 3-4 tsp red Thai curry paste
- 4 boneless and skinless chicken breasts , cut into bite-size pieces
- 1 tbsp fish sauce
- 1 tsp sugar , brown is best
- 4 freeze-dried kaffir lime leaves
- 400ml can coconut milk
- 20g pack 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 bbcgoodfood ·
Recipe sourced from
openrecipes