My Thai Green Chicken Curry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 270.4
- Total Fat: 11.5 g
- Cholesterol: 68.4 mg
- Sodium: 79.6 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 2.2 g
- Protein: 29.5 g
View full nutritional breakdown of My Thai Green Chicken Curry calories by ingredient
Introduction
This is my take on a Thai green chicken curry. I make no claims as to its authenticity, however it is extremely tasty (even if I do say so myself!) This is my take on a Thai green chicken curry. I make no claims as to its authenticity, however it is extremely tasty (even if I do say so myself!)Number of Servings: 4
Ingredients
-
2 chicken breasts, cubed
2 cloves garlic, crushed or finely chopped
1 tsp root ginger, grated or finely chopped
2 tsps Bart Green Thai Curry Paste
1 large onion, sliced
1 green pepper, sliced
1 red pepper, sliced
400g can light coconut milk
1-2 tbsp fresh coriander, finely chopped
Directions
Heat a large non-stick frying pan over a high flame and add the diced chicken, stirring constantly to avoid it sticking. The aim is to seal the meat without browning. If the meat sticks add some water to the pan to loosen it.
Once the meat is sealed , turn down the heat and add the garlic and ginger to the pan, making sure not to burn the garlic. Add more water, if necessary.
Add the sliced onion and cook gently for 2-3 minutes until translucent, being careful not to let them brown.
Stir in the green Thai curry paste and coconut milk, then add the peppers.
Bring to a simmer, then put a lid on the pan and allow to cook gently for 10 minutes. After this time, if you like a thick sauce, take off the lid and allow to simmer uncovered for another 10 minutes. If you prefer a thinner sauce, leave the lid on for the rest of the cooking time.
Stir in the coriander just before serving to preserve the vibrant green colour and freshness of the herb.
I like to eat this dish with steamed coconut rice.
Cook's Tip:
This keeps well in the fridge for up to 3 days and can be reheated in the microwave on full power for 3 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user PURPLE_ROSE31.
Once the meat is sealed , turn down the heat and add the garlic and ginger to the pan, making sure not to burn the garlic. Add more water, if necessary.
Add the sliced onion and cook gently for 2-3 minutes until translucent, being careful not to let them brown.
Stir in the green Thai curry paste and coconut milk, then add the peppers.
Bring to a simmer, then put a lid on the pan and allow to cook gently for 10 minutes. After this time, if you like a thick sauce, take off the lid and allow to simmer uncovered for another 10 minutes. If you prefer a thinner sauce, leave the lid on for the rest of the cooking time.
Stir in the coriander just before serving to preserve the vibrant green colour and freshness of the herb.
I like to eat this dish with steamed coconut rice.
Cook's Tip:
This keeps well in the fridge for up to 3 days and can be reheated in the microwave on full power for 3 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user PURPLE_ROSE31.