Side Dishes

Green Curry Chicken Recipe

24

This zesty curry filled with succulent pieces of chicken will soon become your favorite go to meal!

4
225 grams potatoes, roughly chopped
100 grams green beans, trimmed and halved
1 tbsp vegetable oil
1 garlic clove, chopped
4 tsp Thai green curry paste
400 ml coconut mil
2 tsp Thai fish sauce
1 tsp castor sugar
450 grams boneless chicken, cut into bite sized pieces
2 kaffir lime leaves finely shredded
Handful of basil leaves
Cook the potatoes in a boiling pan of water for five minutes. Then, add the beans and cook for three more minutes. Drain and set aside. Heat oil in a large frying pan and fry the ginger until it is golden. Once golden, add the curry paste and stir for a few seconds. Pour in the coconut milk and allow it to come to a boil. Add the fish sauce and stir well. Add the chicken and stir. Turn the heat down, allowing the mixture to simmer and cover the pan. Cook for about eight minutes until the chicken is cooked. Add the potatoes and beans and allow them to cook for a minute. Stir in the kaffir and basil leaves. Remove the curry and serve hot with plain white rice!
Nutritions

Calories
16980

Sodium
3617mg
150% DV

Fat
1344g
2067% DV

Protein
795g
1590% DV

Carbs
72g
24% DV

Fiber
59g
236% DV