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Thai Green Chicken Curry

A quick and fragrant Thai curry using chicken thighs, coconut milk, and fresh green vegetables served over steamed rice.

ChickenQuickMain CourseDairy FreeGluten FreeCurry

Estimated Nutrition

Per Serving Total
Calories 630.1 kcals 2520.4 kcals
Carbohydrates 45.5 grams 182 grams
Fat 34.1 grams 136.4 grams
Protein 35.2 grams 140.8 grams
Cook Time
20 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
12
g
Sugar
1 tbsp
CondimentsSauces
1
tbsp
Green Curry Paste
ready-made
30
ml
Fish Sauce
2 tbsp
GrainsCereals
1
packet
Thai Fragrant Rice
cooked according to instructions
Liquids
400
ml
Coconut Milk
from a tin
Meat
6
piece
Chicken Thigh
skin and bones removed, meat cut into strips
NutsSeeds
2
piece
Lime Leaves
optional
1
piece
Salt
to taste
1
piece
Black Pepper
freshly ground
1
handful
Coriander
fresh leaves, optional
OilsFats
15
ml
Vegetable Oil
1 tbsp
Vegetables
1
handful
Green Beans
trimmed
1
handful
Asparagus
spears

Steps

  • Heat oil in a wok over high heat until smoking.
  • Stir-fry the curry paste for 2 minutes until fragrant.
  • Add chicken strips and stir-fry until browned on all sides.
  • Stir in coconut milk, lime leaves, fish sauce, and sugar.
  • Simmer for 10 minutes until the sauce thickens.
  • Add beans and asparagus and simmer for 3 minutes until tender.
  • Ladle the curry over cooked rice and garnish with coriander.