Green Curry with Chicken

Name: Green Curry with Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 800g chicken thigh, cubed; 400ml coconut milk; 2 tbsp green curry paste; 200g Thai eggplant, quartered; 100g baby spinach; 3 kaffir lime leaves, torn; 1 tbsp fish sauce; 1 tsp palm sugar or sugar; 1 handful Thai basil; 2 tbsp coconut oil

Aromatic Thai green curry with coconut milk, Thai eggplant and kaffir lime. Frying the curry paste in oil until fragrant before any liquid goes in wakes up its aromatics, rather than letting them stay muted in the coconut milk.

Total time

35 min

Prep

10 min

Cook

25 min

Difficulty

easy

Cuisine

Thai

gluten-free

Ingredients

800gchicken thigh, cubed

400mlcoconut milk

2 tbspgreen curry paste

200gThai eggplant, quartered

100gbaby spinach

3kaffir lime leaves, torn

1 tbspfish sauce

1 tsppalm sugar or sugar

1 handfulThai basil

2 tbspcoconut oil

Instructions

Fry curry paste in coconut oil 1–2 minutes until fragrant.

Add coconut milk, bring to simmer.

Add chicken, kaffir lime leaves, fish sauce and sugar.

Simmer 15 minutes. Add eggplant, cook 5 more minutes.

Stir in spinach and Thai basil. Serve with jasmine rice.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

638

Protein

65.6g

Fat

38.5g

Carbs

8.2g

Fiber

3.2g

Sodium

621mg

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