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Thai Green Chicken Curry & Brown Rice

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Time1 Hr
DifficultyIntermediate
Serves1

A restaurant-style treat at home, try this flavourful Thai green curry that envelopes succulent pieces of chicken. With a coconut milk base, this recipe is much easier than it looks. The curry is best enjoyed with some wok-tossed vegetable brown rice. - Low-fat, high-protein chicken breast - Coconut milk rich in good fat

Nutrition Info. (per serving)

ProteinFatCarbsFibre595 Cal595 Cal595 Cal595 Cal
  • 40gProtein
  • 19gFat
  • 61gCarbs
  • 6gFibre

Ingredients

Dry Grocery

Refined Oil

Refined Oil

0.5 teaspoons

Salt

Salt

0.5 teaspoons

Honey

Honey

0.5 teaspoons

Sesame Oil

Sesame Oil

0.5 teaspoons

Fruits & Vegetables

Carrot-regular

Carrot-regular

0.5 unit

Haricot Bean

Haricot Bean

2 pieces

Spring Onion

Spring Onion

1 unit

English Cucumber

English Cucumber

0.25 unit

Capsicum Red-regular

Capsicum Red-regular

0.5 unit

Kafir Lime Leaf

Kafir Lime Leaf

4 leafs

Broccoli

Broccoli

1 piece

Basil

Basil

8 leafs

Pea Brinjal

Pea Brinjal

1 piece

Zucchini Green

Zucchini Green

0.25 unit

Zucchini Yellow

Zucchini Yellow

0.25 unit

Baby Corn Peeled

Baby Corn Peeled

1 small piece

Poultry

Chicken Breasts

Chicken Breasts

1 unit

Other

Raw Brown Rice

Raw Brown Rice

0.33 cups

Pepper

Pepper

1 pinch

Coconut Milk

Coconut Milk

0.5 glasss

Green Thai Curry Paste

Green Thai Curry Paste

1 tablespoon

Green Chillies

Green Chillies

1 unit

Button Mushrooms

Button Mushrooms

2 units

Directions
1
Heat Oil in a wok and saute the boiled and chopped Carrots and Beans.
2
Add boiled Rice and saute. Add Salt and Pepper.
3
Continue sauteing till rice is hot.
4
Garnish with Spring Onion.
5
Serve hot.
6
Cut Cucumber and Red Bell Pepper into Julienne.
7
Place in a bowl and add Salt.
8
Leave to sweat for 30 mins.
9
Drain and squeeze out all the water.
10
Place in a bowl and toss with Honey and Sesame Oil.
11
Store chilled till use.
12
Heat Oil in a pan and add Coconut Milk.
13
Add Thai Green Curry Paste and bring to boil. (The paste is available off-the-shelf)
14
Bring to a boil and simmer.
15
Then add Lime Leaves, Broccoli, Yellow Zucchini, Green Zucchini, Pea Aubergines, Basil Leaves, Chillis, Beans, Carrots, Red Bell Pepper, Baby Corn and Mushrooms.
16
Add the Chicken and bring to a boil and simmer till chicken is tender. Mix well.
17
Check seasoning. Garnish with Basil Leaves. Serve along with Brown rice and Asian Salad.

Success!

We hope you had fun making it! Enjoy the meal.

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