Easy Thai Green Curry
Thai green curry paste fried in just the thick coconut cream at the top of the tin until fragrant, before the rest of the milk and chicken go in.
Total time
30 min
Prep
10 min
Cook
20 min
Difficulty
easy
Cuisine
Thai
gluten-freehigh-protein
Ingredients
500gchicken thigh, sliced
3 tbspgreen curry paste
400ml tincoconut milk
Instructions
1
Fry the green curry paste in just the thick coconut cream skimmed from the top of the tin until it turns properly fragrant, which is what really opens up the flavour of the paste.
2
Add the chicken and cook until sealed on all sides, coating each piece in the fragrant paste.
3
Pour in the remaining coconut milk, simmer for 15 minutes until the chicken is cooked through.
4
Finish with a generous handful of Thai basil stirred through at the very end.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
450
Protein
41.4g
Fat
29.2g
Carbs
6.6g
Fiber
2.4g
Sodium
329mg
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