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Description
This Thai green curry comes together in under an hour and has less than 500 calories. Fragrant cilantro, kaffir lime leaves, and basil all work in perfect harmony to bring this bold dish together while the chicken breast provides a bit of lean protein. It is best enjoyed with a bit of brown rice for a complete meal. The curry reheats well, so you can enjoy the leftovers the next day.
Ingredients
US|METRIC
4 SERVINGS
- 1 bunch coriander
- peanut oil
- 2 tsp. green curry paste
- 400 mL coconut milk
- 4 chicken breasts (diced)
- 1 Tbsp. fish sauce
- 1 Tbsp. brown sugar
- 5 kaffir lime leaves
- 3 basil (sprigsThai)
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Directions
- Chop the bunch of coriander (stems too).
- In a wok, heat a dash of oil. Fry the coriander stems and half of leaves for a few seconds. Add the curry paste and stir until the mixture becomes fragrant. Pour the coconut milk and reduce the heat. When it starts boiling, add the chicken and cook for 20 minutes on low heat, stirring occasionally.
- Add fish sauce, sugar, and shredded kaffir lime leaves. Stir and cook for 5 more minutes.
- Before serving, add the remaining cilantro and basil leaves.
- Serve with sticky rice.
NutritionView More
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550Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories550Calories from Fat320 |
| % DAILY VALUE |
| Total Fat35g54% |
| Saturated Fat24g120% |
| Trans Fat |
| Cholesterol145mg48% |
| Sodium670mg28% |
| Potassium1580mg45% |
| Protein52g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate12g4% |
| Dietary Fiber5g20% |
| Sugars6g |
| Vitamin A120% |
| Vitamin C50% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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