Thai Green Curry - Chicken

Thai Green Curry - Chicken
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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 341.4
  • Total Fat: 26.7 g
  • Cholesterol: 70.0 mg
  • Sodium: 251.8 mg
  • Total Carbs: 5.8 g
  • Dietary Fiber: 1.6 g
  • Protein: 17.8 g

View full nutritional breakdown of Thai Green Curry - Chicken calories by ingredient
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Introduction

This is my recipe for green curry. You can have it over rice or rice noodles, however, this was made with a ketogenic diet in mind and is therefore not included. This curry is stocked full of veggies and meat; very hearty. This is also a gluten-free recipe. This is my recipe for green curry. You can have it over rice or rice noodles, however, this was made with a ketogenic diet in mind and is therefore not included. This curry is stocked full of veggies and meat; very hearty. This is also a gluten-free recipe.
Number of Servings: 15

Ingredients

    1.0 cup (1/2" slices) Bamboo shoots, cooked
    3.0 cup, chopped Cabbage, fresh
    2.0 cup, chopped Carrots, raw
    2.0 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil
    3.0 serving Chinese - vegetables - Broccoli,Kale,BoK-choy - 1 cup
    4.5 cup coconut milk (chaokoh)
    42.0 oz Organic Chicken (Whole)
    4.0 tbsp green curry paste (Mae Ploy)
    1.0 tbsp chili garlic sauce
    1.0 tbsp roasted chicken base

Directions

You can choose any vegetables for this recipe and beef or chicken are the most common meats used. I almost always use carrots, cabbage, bok choy, and bamboo shoots and prefer chicken. If you want a milder curry try yellow curry paste for hotter try red curry paste, green curry paste is in between these two for heat. I recommend using a wok to cook everything in. Cook your whole chicken in a pot of water (enough to almost cover the chicken) along with seasonings. I use basil, garlic pwdr., Onion pwdr., salt, pepper, celery leaves, and a bay leaf. It takes a couple hours to cook the chicken till it's tender. Dump the chicken in a Callander, reserving the broth. Let the chicken cool and then separate the meat out from the bones, fat, and skin. Set meat aside. Sautee any vegetable that take longer to cook (I pre-sautee the carrots) in 1 tbsp coconut oil over medium high heat. Remove from heat and transfer carrots to a bowl leaving any leftover oil. Add the other tbsp of coconut oil to the hot wok and turn down to medium heat. Add the green curry paste to the wok and cook for about 3 mins, stirring so that it won't burn. This helps to release the flavors in the paste. Add 3 cans of coconut milk, stir until the paste is incorporated into the milk. Dissolve the chicken base in 3 cups of the reserved chicken stock and add to the wok. Add Garlic chili sauce Add all your vegetables (precooked and raw). Allow the curry to cook until vegetables are tender. Add the cooked chicken and let Cook till chicken is warmed. Serving Size: 1.5 - 2 cups per serving

Number of Servings: 15.0

Recipe submitted by SparkPeople user SHAYOLEN.

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