toodle.

Thai Green Curry with Sticky Rice

Fragrant Thai green curry served with coconut-infused sticky rice, steamed vegetables, and crunchy golden-fried shallot and peanut garnish.

ChickenDinnerCurryRiceThai
Estimated Nutrition
Calories
1063
kcal / serving
4252 kcal total
Carbs
82.2g
per serving
328.6 g total
Fat
60.1g
per serving
240.2 g total
Protein
48.9g
per serving
195.4 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
tsp
Palm Sugar
CondimentsSauces
2
tbsp
Thai Fish Sauce
Fruits
1
piece
Lime
zest and juice only
2
piece
Limes
juice only
GrainsCereals
400
g
Sticky Rice
Liquids
400
ml
Coconut Milk
150
ml
Coconut Milk
(split amount for rice)
Meat
8
piece
Chicken Thighs
skinned, boned and chopped
NutsSeeds
3
stalk
Lemongrass
chopped
4
piece
Lime Leaves
chopped
2
cm
Galangal
knob, or fresh root ginger
4
tbsp
Coriander
stalks, chopped
1
tsp
Cumin
ground
1
tsp
Coriander
ground
0.5
tsp
Black Peppercorns
crushed
2
tbsp
Coriander
leaves only, chopped
2
tbsp
Thai Basil
torn
1
tsp
Salt
4
tbsp
Coriander
fresh leaves
75
g
Peanuts
salted, chopped
OilsFats
2
tbsp
Vegetable Oil
2
tbsp
Vegetable Oil
for garnish frying
Vegetables
4
piece
Green Bird's-Eye Chillies
seeds removed and chopped
1
piece
Banana Shallot
chopped
125
g
Pea Aubergines
250
g
Broccoli
either Calabrese or purple sprouting
300
g
Sugar Snap Peas
1
piece
Shallot
sliced

Method

1
2
3
4
5
6
7
8
9
10
11