Main Dishes

Green Curry with Chicken

Marta Senn
June 04, 2015
39

This is a rich, exotic and deliciously creamy coconut based curry. It\\\'s packed with flavor and for the adventurous, it can be mildly to super spicy! The recipe serves 1.

1
200 grams chicken (can also substitute tofu for vegetarians)
1 Tablespoon green curry paste (can add more or less depending on preference)
2 small Japanese or Thai eggplants cut into quarters
2 baby corns cut in half lengthwise, then cut into 1cm pieces
2 cups coconut milk
10 leaves sweet basil
2 leaves kaffir lime leaf with the stem removed
1 red chili, dried or fresh, sliced very thinly
2 Tablespoons fish or soy sauce
1 teaspoon brown sugar or palm sugar
3 Tablespoons coconut oil
1. Put the oil in a wok over low heat 2. Add green curry paste and stir constantly until fragrant 3. Add chicken or tofu, pour 1/2 of the coconut milk and stir until the chicken is cooked or tofu is heated through 4. Gradually add the coconut milk, waiting until the mixture bubbles thickly between additions 5. Bring to a boil 6. Add the eggplant and baby corn, stirring occasionally 7. Add the fish or soy sauce and brown or palm sugar 8. Add the sweet basil leaf, kaffir lime leaf and the red chili. Heat until fragrant 9. Pour into a bowl and serve with rice
Nutritions

Calories
2155

Sodium
400mg
16% DV

Fat
171g
264% DV

Protein
54g
108% DV

Carbs
86g
29% DV

Fiber
25g
103% DV
Stir Fry Low-Sodium Dinner Thai Low-Carbohydrate Chicken

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