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Aromatic Thai Green Chicken and Autumn Vegetable Curry

Thai-flavoured chicken thighs and chunky vegetables simmered in coconut milk, served with steamed basmati rice and hand-made fried flatbread.

ChickenVegetablesMain CourseCurryThai
Estimated Nutrition
Calories
1062.7
kcal / serving
4250.8 kcal total
Carbs
129.6g
per serving
518.5 g total
Fat
41.3g
per serving
165.2 g total
Protein
43.1g
per serving
172.4 g total
Cook Time
45
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
100
g
Thai Green Curry Paste
Dairy
100
ml
Double Cream
GrainsCereals
400
g
Basmati Rice
400
g
Plain Flour
Liquids
200
ml
Coconut Milk
200
ml
Chicken Stock
1
piece
Warm Water
enough to bind mix
Meat
8
piece
Chicken Thighs
skin removed, boned, cut into 3cm chunks
NutsSeeds
1
clove
Garlic
finely chopped
2
tsp
Sea Salt
2
tbsp
Coriander
fresh, roughly chopped
OilsFats
30
ml
Olive Oil
plus extra for frying
Vegetables
1
piece
Onion
finely chopped
2
cm
Ginger
fresh, finely chopped
0.5
piece
Butternut Squash
peeled, seeds removed, cut into 3cm chunks
1
piece
Sweet Potato
peeled, cut into 3cm chunks
1
piece
Aubergine
end removed, cut into 3cm chunks
1
piece
Courgette
cut into 3cm chunks
100
g
Fine Green Beans
cut into 2cm lengths
4
piece
Spring Onions
root removed, finely sliced

Method

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