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Thai Green Chicken Curry

Probably the best-loved of the Thai curries, this green curry can be adapted and made with prawns, chicken, beef, vegetables or even tofu. Serve with Thai fishcakes as a tasty starter.
  • 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)

7.0g

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

27.9g

10.2g

17.0g

0.1g

329mg

3611mg

9.02g

4762IU

209.6mg

184mg

16.71mg

2021mg