Thai Green Curry

Name: Thai Green Curry
Yield: 3
Cuisine: Tailandesa
Ingredients: Rice; 450 g Chicken; 1 clove Garlic; 225 g Potato; 1 teaspoon Sugar; 2 leaves Lime; 1 tablespoon Sunflower Oil; 400 ml Coconut Milk; Basil; 100 g Green Beans; 4 teaspoons Thai Green Curry Paste; 2 teaspoons Thai fish sauce

Fácil

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 3 (estimated)

Nutrition facts

Protein17 %33 g
Carbs13 %25 g
Fat70 %59 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	746 kcal	185 kcal
Protein	33 g	8.2 g
Carbs	25 g	6.2 g
Fat	59 g	14.6 g

One serving is about 403 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty28/100
Recipe completeness50/100
Nutrition reliability: Medium

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: ThaiKeeps 3 days in the fridgeFreezer friendlyGood for batch cooking

Rough estimate based on the type of dish; always check the food before eating it.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Chicken - Thai

Ingredients

Rice (Boiled)
450 g Chicken (boneless)
1 clove Garlic
225 g Potato (new)
1 teaspoon Sugar
2 leaves Lime (fresh kaffir)
1 tablespoon Sunflower Oil
400 ml Coconut Milk
Basil (handfull)
100 g Green Beans
4 teaspoons Thai Green Curry Paste
2 teaspoons Thai fish sauce

Instructions

Put the potatoes in a pan of boiling water and cook for 5 minutes. Throw in the beans and cook for a further 3 minutes, by which time both should be just tender but not too soft. Drain and put to one side.
In a wok or large frying pan, heat the oil until very hot, then drop in the garlic and cook until golden, this should take only a few seconds. Don’t let it go very dark or it will spoil the taste. Spoon in the curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours. Next, pour in the coconut milk and let it come to a bubble.
Stir in the fish sauce and sugar, then the pieces of chicken. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.
Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add a lovely citrussy flavour by stirring in the shredded lime leaves (or lime zest). The basil leaves go in next, but only leave them briefly on the heat or they will quickly lose their brightness. Scatter with the lime garnish and serve immediately with boiled rice.