🍛 Thai green curry

Name: Thai green curry
Total time: 35 min
Yield: 4
Cuisine: Thailand · Central Thailand
Ingredients: 500 g boneless chicken thighs, sliced; 400 ml coconut milk; 3 tbsp green curry paste; 150 g bamboo shoots, drained; 2 Thai eggplants or 1 small eggplant, cubed; 1 handful Thai basil leaves; 1 tbsp vegetable oil, 1 tsp sugar, salt

Origin: Thailand · Central Thailand

630kcal

per serving · 350 g

180kcal

per 100 g

35 gProtein10 g / 100 g

42 gFat12 g / 100 g

21 gCarbs6 g / 100 g

Thai green curry, gaeng keow wan, is a fragrant coconut curry built on a paste of fresh green chillies, lemongrass, galangal and kaffir lime. Chicken simmers in the creamy sauce with bamboo shoots, eggplant and handfuls of basil. It is rich, hot and slightly sweet, and is served 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

Not vegetarianbecause of: chicken, green curry paste

Not veganbecause of: chicken, green curry paste

Allergens

Contains (in a typical recipe):

⚠ Crustaceans ⚠ Fish

What it is made of

chickencoconut milkgreen curry pastebamboo shootsbasileggplant

Recipe

4 servings35 min

Ingredients

500 g boneless chicken thighs, sliced
400 ml coconut milk
3 tbsp green curry paste
150 g bamboo shoots, drained
2 Thai eggplants or 1 small eggplant, cubed
1 handful Thai basil leaves
1 tbsp vegetable oil, 1 tsp sugar, salt

Method

Heat the oil and a few spoons of the thick coconut cream, add the curry paste and fry for 2–3 minutes until fragrant.
Add the chicken and stir until coated and no longer pink.
Pour in the rest of the coconut milk with 100 ml water and bring to a gentle simmer.
Add the eggplant and bamboo shoots and simmer for 10–12 minutes until tender.
Season with sugar and salt, stir in the basil and serve.

How to make it lighter

Use light coconut milk, or half coconut milk and half water.
Use chicken breast and add more eggplant and bamboo shoots for volume.
Keep the rice to a small scoop or swap part of it for steamed vegetables.

History

Green curry comes from central Thailand and is generally thought to be one of the younger Thai curries, appearing in cookbooks in the early 20th century. Its name means 'sweet green curry', referring to the pale, sweetish green colour rather than sugar. It is now one of the most ordered Thai dishes worldwide.

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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 →