Thai Green Curry

4
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"This is always a huge hit in my family. You can adjust the green curry paste for more or less spice."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (727.4 g)
  • Calories 949.6
  • Total Fat - 56 g
  • Saturated Fat - 41 g
  • Cholesterol - 192.8 mg
  • Sodium - 1273.7 mg
  • Total Carbohydrate - 35.6 g
  • Dietary Fiber - 11.7 g
  • Sugars - 17 g
  • Protein - 82.9 g
  • Calcium - 336.5 mg
  • Iron - 11.6 mg
  • Vitamin C - 102.8 mg
  • Thiamin - 0.4 mg

Step 1

Place oil in wok set over medium heat.

Step 2

Add shallots and curry paste.

Step 3

Cook shallots until opaque, do not brown.

Step 4

Add chicken followed by milk, water, fish sauce, sugar and lime leaves.

Step 5

Stir ingredients together.

Step 6

Cook over medium heat for approximately 10 minutes.

Step 7

Reduce heat and continue to cook until the sauce is slightly thickened and chicken to cooked through.

Step 8

Reduce heat to low add Thai basil, snow peas and red pepper.

Step 9

Let cook for 2 – 3 minutes and serve.

Step 10

Serve over Jasmine rice.

Tips & Variations


No special items needed.

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