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5 from 1 vote

Fiery Thai Green Chicken Curry

Fiery Thai Green Chicken Curry,  super hot and super tasty dinner recipe that is ready in just about 20 minutes.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Thai
Servings: 2 servings
Calories: 455kcal
Author: Daniela Apostol

Ingredients

  • 2 medium chicken breasts
  • 3 tablespoon (store-bought) Thai green curry paste
  • 1 spring onion
  • 2 garlic cloves
  • 1 tablespoon fresh ginger
  • 1 tablespoon vegetable oil
  • 1 cup full-fat coconut milk
  • ½ cup water
  • 3 kaffir lime leaves
  • 1 tablespoon chopped Thai basil
  • 1 red chilli peppers
  • 1 teaspoon fish sauce
  • corinader leaves (cilantro) to garnish
Metric - US Customary

Instructions

  • Cut the chicken breasts into chunks and set aside.
  • Chop the spring onions, peel and cut the ginger and garlic cloves.
  • Heat up the vegetable oil in a pan, add the chopped spring onion, garlic and ginger, add stir for about 30 seconds until the release the flavour.
  • Add the green curry paste, then stir for a further 5 seconds.
  • Now the chicken chunks, coconut milk and water can be added too.
  • Leave to cook for about 15 minutes or until the chicken is cooked through, then add the fish sauce, kaffir lime leaves and Thai basil.
  • Remove from the heat, then garnish with sliced red chilli peppers and coriander leaves.

Notes

  • Chicken can be subsituted with turkey, but the cooking time could be about 10 minutes longer.
  • Best to use full-fat coconut milk for extra creaminess.
  • If you like less liquid in your curry, omit the water and only use the coconut milk.

Nutrition

Calories: 455kcal | Carbohydrates: 9g | Protein: 27g | Fat: 35g | Saturated Fat: 28g | Cholesterol: 72mg | Sodium: 388mg | Potassium: 739mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3920IU | Vitamin C: 38.8mg | Calcium: 63mg | Iron: 5mg