Thai Green Chicken Curry

Cooking Time

mins
Difficulty
Prep time

mins
Serves

people

Nutritional information

Amount per serving

Protein (g)

27.1g

Energy (kJ)

2197kJ

Energy (kcal)

526kcal

Carbohydrate incl. fibre (g)

12.5g

Carbohydrate excl. fibre (g)

10.4g

Sugar (g)

4.8g

Fibre (g)

2.1g

Fat (g)

42.4g

Saturated fat (g)

23.9g

Unsaturated fat (g)

14.7g

Monounsaturated fat (g)

7.6g

Polyunsaturated fat (g)

6.9g

Trans fat (g)

0.0g

Cholesterol (mg)

75mg

Sodium (mg)

925mg

Salt (g)

2.31g

Vitamin A (IU)

1302IU

Vitamin C (mg)

52.4mg

Calcium (mg)

58mg

Iron (mg)

5.07mg

Potassium (mg)

735mg

Total

108.2g

8789kJ

2102kcal

49.9g

41.6g

19.1g

8.2g

169.6g

95.7g

58.8g

30.5g

27.6g

0.1g

302mg

3701mg

9.24g

5208IU

209.6mg

233mg

20.27mg

2939mg

Ingredients
Cook

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