🍛 Green curry chicken

Name: Green curry chicken
Total time: 35 min
Yield: 4
Cuisine: Thailand · Central Thailand
Ingredients: 500 g chicken breast or thighs, sliced; 400 ml coconut milk; 3 tbsp green curry paste; 2 Thai eggplants or 1 small eggplant, cubed; 1 handful Thai basil leaves; 1–2 tbsp fish sauce; 1 tbsp vegetable oil, 1 tsp sugar

Origin: Thailand · Central Thailand

578kcal

per serving · 350 g

165kcal

per 100 g

38 gProtein11 g / 100 g

38 gFat11 g / 100 g

21 gCarbs6 g / 100 g

Green curry chicken is the classic Thai pairing of tender chicken with green curry paste and coconut milk, simmered with eggplant and finished with Thai basil and a splash of fish sauce. The sauce is creamy, herbaceous and hot, balanced with a little sugar and salt from the fish sauce. It is eaten with steamed jasmine rice.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb6 g carbs per 100 g

✓

High protein11 g protein per 100 g — 27% of the calories

Not vegetarianbecause of: chicken, green curry paste, fish sauce

Not veganbecause of: chicken, green curry paste, fish sauce

Allergens

Contains (in a typical recipe):

⚠ Crustaceans ⚠ Fish

What it is made of

chickengreen curry pastecoconut milkthai basileggplantfish sauce

Recipe

4 servings35 min

Ingredients

500 g chicken breast or thighs, sliced
400 ml coconut milk
3 tbsp green curry paste
2 Thai eggplants or 1 small eggplant, cubed
1 handful Thai basil leaves
1–2 tbsp fish sauce
1 tbsp vegetable oil, 1 tsp sugar

Method

Fry the curry paste in the oil with a few spoons of coconut cream for 2–3 minutes.
Add the chicken and stir until coated.
Pour in the remaining coconut milk with 100 ml water and simmer gently.
Add the eggplant and cook for 10 minutes until soft.
Season with fish sauce and sugar, stir in the basil and serve.

How to make it lighter

Light coconut milk cuts the fat noticeably without losing the flavour.
Chicken breast keeps it leaner than thighs.
Serve with a small portion of rice and extra vegetables in the curry.

History

Green curry comes from central Thailand and is usually dated to the early 20th century, when it began to appear in Thai cookbooks. Chicken is the most common version today, served everywhere from Bangkok street stalls to Thai restaurants abroad.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →