Green Thai Curry

Name: Green Thai Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Curry paste 70 gr.; Coconut milk or cream 330 ml.; Chicken filet 250 gr.; Egg plant 70 gr.; Cherry tomatoes 70 gr.; Dried lemon leaves 2 pieces; 1 tbsp fish sauce; 1 tbsp sugar; 1 big red pepper; fresh basil for topping 5 gr.

Eats Now Editorial Team · 22 kcal · Seafood

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Green Thai Curry – a delicious recipe with Curry, Coconut milk, Chicken filet, Egg plant, tomatoes, lemon leaves. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

Curry paste 70 gr.
Coconut milk or cream 330 ml.
Chicken filet 250 gr.
Egg plant 70 gr.
Cherry tomatoes 70 gr.
Dried lemon leaves 2 pieces
1 tbsp fish sauce
1 tbsp sugar
1 big red pepper
fresh basil for topping 5 gr.

1
Stir fry curry paste in oil on medium fire.
2
Add coconut milk (or cream mixed with 180 ml. water) and let boil for 1 min.
3
Add chicken, egg plant and cherry tomatoes.
4
Add lemon leaves, fish sauce and sugar right after wards.
5
Simmer curry until chicken done.
6
Serve with basil and red pepper.

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Curry paste 70 gr., Coconut milk or cream 330 ml., Chicken filet 250 gr., Egg plant 70 gr., and more.

Yes, Green Thai Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
22 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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