Thai Green Curry
Chicken simmered in coconut milk with green curry paste, eggplant and Thai basil.
Prep
15 min
Cook
20 min
Total
35 min
Serves
4
Per serving
450 kcal
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Instructions
Step 1: Fry the green curry paste in the thick coconut cream until the oil splits.
Step 2: Add the sliced chicken and coat well in the paste.
Step 3: Pour in the rest of the coconut milk and bring to a gentle simmer.
Step 4: Add the eggplant and simmer 10 minutes until tender.
Step 5: Season with fish sauce, palm sugar and lime leaves.
Step 6: Stir through Thai basil off the heat and serve with jasmine rice.
Ingredients
Quantities update automatically for 4 servings.
- 600 gChicken thighs — sliced
- 4 tbspGreen curry paste
- 400 mlCoconut milk
- 200 gThai eggplant — quartered
- 4 leavesKaffir lime leaves — torn
- 20 gThai basil
- 2 tbspFish sauce
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 450 kcal
- Protein
- 30 g
- Carbohydrates
- 16 g
- Fat
- 30 g
- Saturated fat
- 20 g
- Fibre
- 3 g
- Sugar
- 7 g
- Sodium
- 950 mg
These figures are estimates for general information only and are not medical or dietary advice.