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Thai Green Curry

  • 35minutes
  • 925calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, H, C
MineralsSelenium, Zinc, Copper, Iodine, Fluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 500 g chicken thigh fillets , diced

  2. 5 Japanese eggplants

  3. 3 (1148.15 g) can coconut milk

  4. 56.69 g can green curry paste (Maesri Brand)

  5. 100 g basil leaves

  6. 3 red chili peppers , sliced

  7. 14.79 ml fresh lime leaves , finely chopped

  8. 44 1/37 ml fish sauce

  9. 14.79 ml sugar

  10. mixed vegetables, eg broccoli, cauliflower, zucchini, capiscum

Instructions Jump to Ingredients ↑

  1. Place 1/2 tin of coconut milk into saucepan and add green curry paste. Stir well until the paste is cooked.

  2. Add chicken and stir for a few minutes.

  3. Add the remaining coconut milk and bring to the boil.

  4. Add vegies, then add fish sauce, sugar and lime leaves. Bring to the boil until cooked.

  5. Test for flavour then add basil and chilli.

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