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Thai Green Curry - The Easy Way
While a bit spicy, this is my favourite curry recipe and always a winner with everybody at the table.
4.67
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Course:
Main Dish
Cuisine:
Asian, Thai
Keyword:
Chicken, Coconut Milk, Curry, Spice, Vegetables
Prep Time:
5
minutes
minutes
Cook Time:
40
minutes
minutes
Total Time:
45
minutes
minutes
Servings:
4
people
Calories:
381
kcal
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Ingredients
Metric
Imperial
1
tbsp
vegetable oil
2
tbsp
Thai green curry paste
to taste
1
tbsp
dark brown sugar
2
stalks
lemongrass
750
g
chicken breasts
skinless boneless
8
leaves
kaffir lime leaves
1
large
lime
juice only
400
ml
coconut milk
3
shakes
fish sauce
dark soy sauce
1
bunch
coriander
chopped
Instructions
Heat the oil in a wok or large frying pan.
1 tbsp vegetable oil
Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using.
2 tbsp Thai green curry paste,
1 tbsp dark brown sugar,
2 stalks lemongrass
Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste.
750 g chicken breasts,
8 leaves kaffir lime leaves
Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25-30 minutes until thickened slightly.
400 ml coconut milk,
3 shakes fish sauce
Stir in the coriander and lime juice.
1 large lime,
1 bunch coriander
Check for seasoning, adding more fish sauce or soy sauce if needed.
The curry is now best left to sit for a few minutes so the sauce becomes creamier.
You will also taste the true flavours of the curry paste ingredients when it's slightly cooler.
Serve with lots of fragrant Thai jasmine rice.
Nutrition
Calories:
381
kcal
|
Carbohydrates:
9
g
|
Protein:
31
g
|
Fat:
25
g
|
Saturated Fat:
16
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
94
mg
|
Sodium:
1027
mg
|
Potassium:
13
mg
|
Fiber:
1
g
|
Sugar:
6
g