Thai Green Curry with Chicken

January 29, 2014

126

This is a representative Thai style curry dish using much coconut milk , thick and creamy. Also it is among the spiciest courses even in Thai cuisine. This dish is very popular in restaurants and there are plenty of ready-made ones in the supermarket. But as the cookery school guide puts it, “nothing can beat our home-made green curry”! Linked to recipe containing a traditional ver. and a easy lower fat ver.

10 oz. chicken breast
8 oz. coconut milk (thick)
8 oz. coconut milk (thin)
3 oz. green curry paste
20 oz. eggplants
2 T. fish sauce (Thai soy sauce)
1 oz. basil (fresh leaves)
2 heads lime leaves
1 head red chilli pepper (large)

Cut the chicken breast into thin slices. Coarsely slice the eggplant. Shred the chili pepper. Tear each lime leaf into several pieces. Set aside 2 T. thick coconut milk, heat the remaining in a pot, and...
See the full directions on my site

Nutritions

Calories
356

Sodium
809mg
33% DV

Fat
28g
44% DV

Protein
17g
35% DV

Carbs
6g
2% DV

Fiber
2g
9% DV