Thai green chicken curry
Preparation time: 10 minCooking time: 15 min4 servings
From the article: 10 recipes for your period: breakfast to dinner
Ingredients
4 Servings
- 225 g potatoes
- 100 g green beans
- 1 tbsp sunflower oil
- 1 garlic clove
- 4 tsp Thai green curry paste
- 400 ml coconut milk
- 2 tsp Thai fish sauce
- 1 tsp sugar
- 450 g boneless chicken breast
- 2 makrut lime leaves
- 1 handful basil
- 200 g uncooked rice
Instructions
- 1Wash and peel the potatoes and cut them into bite-sized pieces. Trim the green beans, finely chop the garlic and cut the chicken into evenly sized pieces.
- 2Boil the potatoes for about 5 minutes, then add the green beans and cook for a further 3 minutes until tender but still firm. Drain and set aside.
- 3Cook the rice according to the packet instructions.
- 4Heat the sunflower oil in a wok or large frying pan and fry the garlic for a few seconds until golden.
- 5Stir in the green curry paste and fry briefly, then add the coconut milk and bring to the boil.
- 6Stir in the fish sauce and sugar, add the chicken pieces, cover and simmer over medium heat for about 8 minutes until the chicken is cooked through.
- 7Warm the potatoes and beans in the sauce and stir in the finely sliced lime leaves.
- 8Briefly fold in the basil leaves at the end and serve the curry immediately with the rice.
Nutrition: 580 kcal · 42 g protein · 52 g carbs · 22 g fat
