Thai Green Curry
Recipe: #27700
August 19, 2017
Categories: Curries, Thai, Sunday Dinner, Gluten-Free, No Eggs, Non-Dairy, Kosher Meat, more
"This is always a huge hit in my family. You can adjust the green curry paste for more or less spice."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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