Thai Green Curry Recipe

Name: Thai Green Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 onion medium, cut into wedges; 1 bell pepper cut into wedges; 1 stalk lemon grass sliced in half and smashed; 2 inches ginger piece, chopped; 6 tablespoons green curry paste see recipe below; 3 cups unsweetened coconut milk or two 13.5 oz cans; 1 cup chicken broth; 2 pounds chicken breast; 2 teaspoons salt; 1 1/2 cups french beans 1/2 lb, chopped; 10 button mushrooms cut in fourths; 1 1/2 limes juiced; 3/4 cup basil leaves coarsely chopped; 3/4 cup cilantro coarsely chopped; 3 cups rice; 3 tablespoons coriander seeds for paste; 2 tablespoons cumin seeds for paste; 1 1/2 tablespoons black peppercorns for paste; 1 onion medium, coarsely chopped, for paste; 8 green chilies fresh Thai, for paste; 6 garlic cloves chopped, for paste; 1 handful cilantro sprigs for paste; 3 inches ginger piece of, for paste; 1/2 cup water for paste

Servings: persons

2 tablespoons olive oil
1 onion medium, cut into wedges
1 bell pepper cut into wedges
1 stalk lemon grass sliced in half and smashed
2 inches ginger piece, chopped
6 tablespoons green curry paste see recipe below
3 cups unsweetened coconut milk or two 13.5 oz cans
1 cup chicken broth
2 pounds chicken breast
2 teaspoons salt
1 1/2 cups french beans 1/2 lb, chopped
10 button mushrooms cut in fourths
1 1/2 limes juiced
3/4 cup basil leaves coarsely chopped
3/4 cup cilantro coarsely chopped
3 cups rice
3 tablespoons coriander seeds for paste
2 tablespoons cumin seeds for paste
1 1/2 tablespoons black peppercorns for paste
1 onion medium, coarsely chopped, for paste
8 green chilies fresh Thai, for paste
6 garlic cloves chopped, for paste
1 handful cilantro sprigs for paste
3 inches ginger piece of, for paste
1/2 cup water for paste

1
["Place a large, deep skillet over medium heat and coat with the oil. Saute the onion and green peppers for 3 minutes to soften. Cut half the piece of lemongrass down the middle and whack it with the flat side of a knife to open the flavor. Add the lemongrass, ginger, curry paste to the skillet and stir for 2 minutes. Pour in the coconut milk and chicken broth. Lay the chicken pieces in the mixture to poach; add salt. Add in green beans and mushrooms. Stir together and simmer over low heat for 10 to 15 minutes. Squeeze in the lime juice and shower with basil and cilantro; serve in dinner bowls with rice.", "Green Curry Paste (Yield: 1.5 cups)
2
Dry roast coriander, cumin seeds and peppercorns in a small dry skillet for 2 minutes until fragrant. Grind the mixture into a powder. Put the spice blend and remaining ingredients (onions, chilies, garlic, cilantro, ginger) in a food processor and pulse to combine. Pour water to help grind everything down into a paste."]

1746

kcal

Calories

Fat

239

Carbs

137

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 25 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 onion medium, cut into wedges, 1 bell pepper cut into wedges, 1 stalk lemon grass sliced in half and smashed, and more.

Yes, Thai Green Curry falls under the Soups & Stews 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 Curry

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