Green Thai Chicken Curry
For 2 (For 4)
Diced Chicken Thigh: 1 pack (2 packs)
Lime: 1 (2)
Shallots: 3 (6)
Thai Aubergines: 200g (400g)
Green Beans: 50g (100g)
Lemongrass: 1 stick (2 sticks)
Galangal: 1 piece (2 pieces)
Thai Green Curry Paste: 1 pod (2 pods)
Crushed Garlic: 1 sachet (2 sachets)
Crushed Ginger: 1 sachet (2 sachets)
Coconut Milk: 1 small can (1 large can)
Palm Sugar: 1 pod (2 pods)
Lime Leaves: 2 (4)
Jasmine Rice: 1 bag (2 bags)
Fresh Coriander: 1 bunch (2 bunches)
Fresh Thai Basil: 1 bunch (2 bunches)
Per serving: Energy (kcal) 839 Fat 35g of which saturates 20g Carbohydrates 95g of which sugars 15g Protein 40g Salt 0.27
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Green wasn’t always the most popular curry in the Thai canon— in fact, its earliest known written recipe is less than a century old. While often redolent with fresh herbs, the defining ‘sweet green’ (khiao wan) hue can only truly be achieved through the copious use of fresh green chillies in the paste. Any other green ingredients are typically chosen so as not to interfere with this shade—which is why our vibrantly green Thai aubergine, a smaller and fruitier variety that melts beautifully into the sauce while retaining its structure, is the perfect accompaniment to the soothing, velvety flavours of this chicken and coconut curry.
Preparation time:For 2 - 25 minsFor 4 - 30 mins
Cooking time:For 2 - 40 minsFor 4 - 45 mins
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