Looking for something?

Thai Green Chicken Curry

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • Thai Paste:
  • 1 stalk lemongrass
  • 1 green chilli, sliced
  • 1 shallot sliced
  • 4 -5 cloves garlic
  • 1 thumb-size piece of fresh galangal or ginger thinly sliced
  • 20 g chopped coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 tablespoon soy sauce
  • To make the curry:
  • 2 tablespoons vegetable oil
  • 450 g boneless skinless chicken breast fillet
  • 1 clove garlic
  • 3 tablespoons Thai paste
  • 400 ml coconut milk
  • 10 grams Knorr Chicken Stock Cube
  • 1 red pepper sliced
  • 1 courgette sliced
  • 1 teaspoon caster sugar

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

451kcal

Energy (kJ)

1887kJ

Protein (g)

29.6g

Carbohydrate incl. fibre (g)

12.5g

Carbohydrate excl. fibre (g)

10.4g

Sugar (g)

4.8g

Fibre (g)

2.1g

Fat (g)

32.9g

Saturated fat (g)

21.0g

Unsaturated fat (g)

6.8g

Monounsaturated fat (g)

2.5g

Polyunsaturated fat (g)

4.3g

Trans fat (g)

0.0g

Cholesterol (mg)

82mg

Sodium (mg)

903mg

Salt (g)

2.25g

Vitamin A (IU)

1191IU

Vitamin C (mg)

52.4mg

Calcium (mg)

46mg

Iron (mg)

4.18mg

Potassium (mg)

505mg

Total

1805kcal

7547kJ

118.3g

49.9g

41.6g

19.1g

8.2g

131.5g

84.2g

27.2g

10.2g

17.0g

0.1g

329mg

3611mg

9.02g

4762IU

209.6mg

184mg

16.71mg

2021mg


  • 1 To make the Thai paste, place all ingredients in a food processor, chopper, or blender.
  • 2 Process well to form a smooth fragrant Thai green curry paste.
  • 3 You can keep it in the fridge for up to 1 week.
  • 4 To make the curry, in a wok or large frying pan, heat the oil until it is very hot, then add the garlic and cook for a few seconds until it starts to go a golden colour.
  • 5 Spoon in the 3 tablespoons of your Thai paste and stir it around for a few seconds to begin to cook the spices and release all the flavours.
  • 6 Then pour in the coconut milk and add the chicken stock. Heat the mixture until it bubbles.
  • 7 Stir in the sugar, and add the chicken, red pepper, and courgette. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.