Thai chicken curry

Thai chicken curry

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Create a delicious Thai green curry in a flash with this easy recipe.

The ingredient of Thai chicken curry

  1. 1 teaspoon vegetable oil
  2. 1 brown onion, finely chopped
  3. 2 garlic cloves, crushed
  4. 3cm piece ginger, peeled, grated
  5. 1 tablespoon green curry paste
  6. 1kg chicken breast fillets, trimmed, cut into 2cm cubes
  7. 1 teaspoon Massel chicken style stock powder
  8. 1/3 cup light coconut milk
  9. 2 tablespoons fish sauce
  10. 1 large lime, juiced
  11. 1 tablespoon brown sugar
  12. 1 cup coriander leaves
  13. 1/2 cup mint leaves
  14. 1 cup steamed jasmine rice, to serve
  15. Lime wedges, to serve

The instruction how to make Thai chicken curry

  1. Heat oil in a non-stick frying pan over medium heat. Add onion, garlic and ginger. Cook for 3 minutes or until tender. Stir in curry paste. Cook for 1 minute or until aromatic.
  2. Add chicken to pan. Stir to coat in curry mixture. Combine stock, coconut milk and 1 cup water in a jug. Stir into curry mixture. Increase heat to high. Bring to the boil.
  3. Combine fish sauce, 2 tablespoons lime juice and sugar in a small bowl. Stir into curry. Roughly chop half the coriander and mint. Stir into curry. Reduce heat to low. Simmer for 10 minutes or until chicken is cooked through.
  4. Spoon curry over rice. Top with remaining coriander and mint. Serve with lime.

Nutritions of Thai chicken curry

fatContent: 430.678 calories
saturatedFatContent: 8.2 grams fat
carbohydrateContent: 3.5 grams saturated fat
sugarContent: 23.7 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent:
sodiumContent: 175 milligrams cholesterol

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