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| Thai green chicken curry |
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| On of the most popular Thai dishes. A subtle blend of green chili, galangal and garlic flavor with a hint of lime and the aroma of coconut milk. |
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| 1 medium |
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eggplant, peeled and diced |
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| 1 tsp |
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salt |
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| 2 tsp |
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olive oil |
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| 4 |
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shallots, peeled and quartered |
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| 1 tsp |
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green curry paste |
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| 1 tbsp |
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fish sauce |
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| 1 tsp |
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minced garlic |
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| 1 can |
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coconut milk |
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| 1 tbsp |
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lime juice |
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| 1 lb |
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skinless chicken breast, cubed |
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| 1 cup |
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fine green beans, halved |
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| 3 tbsp |
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chopped fresh basil |
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| 1 |
Place the eggplant in a colander and sprinkle over salt. Leave it for 30 minutes. The salt will extract the bitter juices from the eggplant. Wash and dry with a paper towel. |
| 2 |
Heat the oil and fry the shallots for 2-3 minutes in a large pan. Add the garlic, stir, and, almost immediately add the green curry paste. Stir fry for 1 minute. Add now the fish sauce, coconut milk and lemon grass. Simmer uncovered for 5 minutes, stirring ocasionally. |
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Add the rest fo the ingredients, cover and simmer for 20-25 minutes, stirring frequently, until the chicken is tender. |
| 4 |
Serve immediately garnished with lime leaves or basil sprigs and accompanied by jasmine rice. |
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| Servings: 4 |
| Yield: 4 for a main dish |
| Preparation time: 15 minutes |
| Cooking time: 30 minutes |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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| Amount Per Serving |
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| Calories |
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231.76 |
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| Calories From Fat (75%) |
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174.74 |
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% Daily Value |
| Total Fat 20.68g |
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32% |
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| Saturated Fat 16.41g |
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82% |
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| Cholesterol 10.30mg |
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3% |
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| Sodium 960.88mg |
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40% |
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| Potassium 399.84mg |
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11% |
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| Carbohydrates 8.07g |
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3% |
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| Dietary Fiber 1.74g |
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7% |
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| Sugar 0.94g |
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| Sugar Alcohols 0.00g |
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| Net Carbohydrates 6.33g |
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| Protein 7.12g |
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14% |
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| Recipe Type |
| Fall, Main Dish, Main meal, Poultry, Spring |
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| Cooking Tips |
| Authentic Thai cuisine uses sesame or nut oil; olive oil is a personal preference. |
| The gree curry paste has been measured for a very mild curry. Increase, or decrease it, it to taste. |
| Try using 1 stem lemon grass, outer leaves removed and finely chopped, instead of lime juice for a subtler flavor. |
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| Recipe Source |
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Source: All Foods Natural
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