Thai Green Chicken Curry Recipe

Name: Thai Green Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ounces coriander leaves; 1 stalk lemongrass, white part only, chopped; 1 tablespoon fish sauce; 2 green chilies; 2 teaspoons sesame oil; 2 tablespoons olive oil; 6 curry leaves; 1 2/3 cups coconut milk; 1 lb boneless skinless chicken thighs, cut into thick strips; 3 hard-boiled eggs, cut into quarters; rice or noodles, to serve; coriander leaves (to garnish)

Servings: persons

3 ounces coriander leaves
1 stalk lemongrass, white part only, chopped
1 tablespoon fish sauce
2 green chilies
2 teaspoons sesame oil
2 tablespoons olive oil
6 curry leaves
1 2/3 cups coconut milk
1 lb boneless skinless chicken thighs, cut into thick strips
3 hard-boiled eggs, cut into quarters
rice or noodles, to serve
coriander leaves (to garnish)

1
In a food processor, add the coriander, lemon grass, fish sauce, chilies and sesame oil. Process for 3 minutes or until the mixture forms a smooth paste.
2
Heat the remaining olive oil in a large saute pan, add the paste and curry leaves, cook for 3 minutes or until fragrant.
3
Add the coconut milk and 1 cup water; simmer gently for 10 minutes, add chicken and simmer for an additional 10 minutes or until tender.
4
Stir in the egg and cook for 3 to 4 minutes or until heated through. Spoon onto a bed of steamed rice or noodles and garnish with the coriander leaves.

466

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 12 ingredients. The key ingredients include: 3 ounces coriander leaves, 1 stalk lemongrass, white part only, chopped, 1 tablespoon fish sauce, 2 green chilies, and more.

Yes, Thai Green Chicken Curry falls under the Meat & Poultry 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.

Thai Green Chicken Curry

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