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–+ servings

Authentic Thai green curry chicken

An incredible recipe for Thai green curry chicken, better than in a restaurant!
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4.79/5 (28)
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Main course
Cuisine: Thai
Servings: 4 people
Calories: 445kcal
Author: Marc Winer

Ingredients

  • 2 tablespoons neutral oil
  • 3 tablespoons green curry paste caution: if you can't tolerate spicy food, reduce the dose of curry paste.
  • 400 ml coconut milk
  • 2 chicken cutlets or 2 chicken thighs, cut into pieces.
  • 2 tablespoons palm sugar
  • 7 leaves by Kaffir combava
  • 4 Thai eggplant
  • 1 small handful of Thai eggplants peas
  • 1 handful of Thai basil horapha
  • 1 tablespoon of fish sauce
  • 1 2 peppers optional
US Customary - Metric

Procédé

  • Cut chicken into large pieces
  • Cut eggplants into quarters
    Aubergines thaï sur planche
  • Over medium-high heat, fry the green curry paste with oil in a wok for about 2min.
    pâte de curry vert dans wok
  • Add the chicken
    poulet dans wok avec curry vert
  • Fry for 2-3 min.
  • Add the coconut milk and simmer for 5 minutes.
    poulet au curry vert thaï avec lait de coco
  • Then add the 2 types of Thai eggplant and the Kaffir lime leaves, and season with the fish sauce and palm sugar.
    feuilles de kaffir ajoutée dans wok
  • Stir and simmer for a further 2 to 3 minutes.
  • The eggplants should remain crisp.
  • Stop cooking and add the Thai basil leaves.
    feuilles de basilic thaï ajoutées au curry vert
  • Serve immediately with white rice (you can add bird's eye chilli to taste).

Nutrition

Calories: 445kcal | Féculents: 31g | Protein: 31g | Fat: 25g | Saturated Fat: 19g | Cholesterol: 72mg | Sodium: 173mg | Potassium: 1678mg | Fiber: 14g | Sugar: 17g | Vitamin A: 263IU | Vitamin C: 12mg | Calcium: 65mg | Iron: 5mg
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