View: Ingredients|Nutrition|Facts|Comments
Thai green curry
Chicken, aubergines and green beans cooked with Thai green curry paste and coconut milk and served with fragrant coriander.
What you need
- 6 tsp oil
- 1 onion, peeled and sliced
- 2 cloves garlic, peeled and crushed
- 700 g skinless, boneless chicken breasts, cut into large pieces
- 6 tsp-90 ml thai green curry paste
- 150 ml good chicken stock
- 75 g creamed coconut, crumbled
- 1 small aubergine, trimmed and chopped
- 1 small red chilli, de-seeded and sliced
- 175 g green beans, trimmed and halves
- 3-6 tsp chopped fresh coriander
Method
Heat oil in a large frying pan. Fry the onion and garlic for 1-2 min until softened. Add the chicken and brown all over.
Reduce heat. Stir in the curry paste, stock and creamed coconut. Bring to the boil, stirring all the time. Cover and cook for 30 min, stirring occasionally to prevent sticking.
Add the aubergines, beans and chilli. Cook for 30 min.
Stir in the chopped coriander before serving.
-
My Cookbooks Add Recipe My List Add Recipe -
Preparation 10 minutes Cook 1 hour Total 1 hour, 10 minutes -
Energy 382 kcal/serving Fat 3.57 g/serving Carbohydrates 58.23 g/serving Glycaemic Index 10 Glycaemic Load 1.51 
Serving suggestion
Thai rice.
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 1600 | 356 | 10475 | 8350 |
| Energy (kcal) | 382 | 85.3 | 2500 | 2000 |
| Protein (g) | 44.0 | 9.82 | ||
| Carbohydrate (g) | 16.4 | 3.65 | 345 | 275 |
| Fat (g) | 16.0 | 3.57 | 95 | 70 |
| Fat (saturated) (g) | 6.87 | 1.53 | ||
| Fibre (g) | 5.67 | 1.26 | ||
| Sodium (mg) | 354 | 79.1 | ||
| Salt (equivalent) (g) | 0.89 | 0.20 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 175 | 39.1 | 800 |
| Vitamin B-12 (µg) | 0.67 | 0.15 | 1 |
| Vitamin B-6 (mg) | 1.19 | 0.27 | 2 |
| Vitamin C (mg) | 42.0 | 9.36 | 60 |
| Vitamin D (µg) | 0.00 | 0.00 | 266 |
| Vitamin E (mg) | 3.67 | 0.82 | 10 |
| Zinc (mg) | 1.97 | 0.44 | 15 |
| Calcium (mg) | 61.3 | 13.7 | 800 |
| Folate (mcg) | 59.4 | 13.2 | 200 |
| Iron (mg) | 2.73 | 0.61 | 14 |
| Magnesium (mg) | 89.2 | 19.9 | 300 |
| Niacin (mg) | 21.0 | 4.68 | 18 |
| Pantothenic acid (mg) | 1.88 | 0.42 | 6 |
| Riboflavin (mg) | 0.27 | 0.06 | 1.6 |
| Phosphorous (mg) | 429 | 95.9 | 800 |
| Thiamin (mg) | 0.26 | 0.06 | 1.4 |
This recipe is:
Demi-veg
Citrus free
Corn-free
Cow-dairy free
Dairy free
Egg free
Gluten free
Peanut free
Shellfish free
Wheat free
Yeast free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
|
|
|
You must be logged in to leave comments.
Show all comments