Thai Green Curry Chicken

Green curry is frequently deemed to be the greatest well-liked traditional curry in Thailand. It is distinguished from the curries of other countries by its green colour and sweetness. Usually, spiciness differs depending on the cook’s palate and tends to be more aromatic than the gentler red curries.

I am a curry lover and I love all kinds of curry, Thai green curry is my favourite Thai curry.

Normally, chicken, roasted duck, beef, pork, or seafood are used in Thai green curry, plus additional fresh ingredients comprising of coconut milk, Thai green curry paste, soy sauce, fish sauce and sugar are included. Then vegetables like asparagus, eggplant, aubergine, peas and beans are also added. This is an all versatile dish whereby any of your favourite meat and vegetables can be included to cook this delicious curry.

Thai Green Curry Chicken

Thai Green Curry Chicken

No ratings yet
Print Pin Rate
Calories: 727.41kcal
Author: Daphne Goh

Ingredients

  • 4 tablespoons extra virgin olive oil
  • 1 kg skinless chicken breasts or thighs trimmed and cut into 3cm cubes
  • 3 tablespoons Thai green curry paste
  • 250 g frozen baby green peas
  • 250 g frozen baby green beans
  • 2 medium Truss tomato diced into 2cm pieces
  • 400 ml gluten free canned coconut milk
  • 2 tablespoons gluten free fish sauce
  • 2 tablespoons gluten free light soy sauce
  • 2 sticks or teaspoons Natvia or raw brown sugar
  • Steamed rice and lime wedges to serve

Instructions

  • Heat up a wok with 4 tablespoons of extra virgin olive oil on medium heat. Add the green curry paste and truss tomato and cook for 2-3 minutes or until aromatic.
  • Add the chicken and stir-fry for 5 minutes. Then add the coconut milk and bring to a boil, then turn the heat to low and simmer lightly for 10-15 minutes.
  • Add the fish sauce, soy sauce and Natvia or raw brown sugar to the curry and stir well.
  • Add the baby peas and baby beans to the curry and bring to a boil and turn off the heat once the curry is boiling so that the vegetables will not overcook.
  • Serve with steamed jasmine rice or basmati rice and lime wedges.

Notes

Allergens: Soy and Fish.
Nutrition Facts
Thai Green Curry Chicken
Serving Size
 
4 g
Amount per Serving
Calories
727.41
% Daily Value*
Fat
 
41.7
g
64
%
Saturated Fat
 
21.53
g
135
%
Trans Fat
 
0.02
g
Cholesterol
 
183.6
mg
61
%
Sodium
 
1159.16
mg
50
%
Carbohydrates
 
26.8
g
9
%
Fiber
 
7.27
g
30
%
Sugar
 
9.84
g
11
%
Protein
 
65.24
g
130
%
Vitamin A
 
11.12
IU
0
%
Vitamin C
 
61.02
mg
74
%
Calcium
 
10.57
mg
1
%
Iron
 
37.9
mg
211
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag me on Instagram @healthygfasian or tag #healthygfasian!


Leave a comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.