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The World Food Recipe Box

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Green Thai Chicken Curry


Green Thai Chicken Curry

Ingredients:

Allergens in bold

Diced Chicken Thigh

Lime

Shallot

Thai Aubergine

Green Beans

Lemongrass

Galangal

Green Thai Curry Paste (crustaceans, fish)

Crushed Garlic (sulphur dioxide and sulphites)

Crushed Ginger (sulphur dioxide and sulphites)

Coconut Milk

Lime Leaves

Palm Sugar

Ground Coriander

Jasmine Rice

Coriander

Thai Basil

Nutritional Information:

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.

Recipe Description:

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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