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
- 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