Try this Thai Green Curry recipe, or contribute your own.
Suggest a better description1. Put all green curry paste ingredients (spring onions - limes) in a food processor and whizz to a smooth green paste.
2. Marinate the chicken in a little of the paste for 30 mins.
3. Add the chicken pieces and a little oil to a wok.
4. Fry for 4 mins, then add the rest of the marinade.
5. Stir in the coconut milk, bring to the boil and simmer gently for 8 mins until the chicken is cooked.
6. Season to taste.
7. Sprinkle with pistachios and some coriander leaves.
Serve with rice or noodles
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (233g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 403 | ||
Calories from Fat: 301 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.5g | 45 % | |
Saturated Fat 20.9g | 105 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 55.7mg | 17 % | |
Sodium 117.9mg | 4 % | |
Potassium 602.7mg | 16 % | |
Total Carbohydrate 7.8g | 2 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 6g | ||
Protein 21.2g | 30 % | |
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: 403
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