1. Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using. Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste. Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25-30 minutes until thickened slightly. Stir in the coriander and lime juice. Check for seasoning, adding more fish sauce or soy sauce if needed.
2. The curry is now best left to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavors of the curry paste ingredients when it's slightly cooler. Serve with lots of fragrant Thai jasmine rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (3038g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 95 (12%)|
|Amt Per Serving||% DV|
|Total Fat 10.6g||14 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 108.8mg||33 %|
|Sodium 3099.2mg||107 %|
|Potassium 7583.6mg||200 %|
|Total Carbohydrate 107.7g||32 %|
|Dietary Fiber 31.2g||125 %|
|Sugars, other 76.5g|
|Protein 63.8g||91 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 776
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