Green Chicken Curry

The colorful Thai cuisine has this time opted for the green color. Green curry sauce is an addition that will hit the spot.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 55 minutes
  • Difficulty: 2
  • Spiciness: 2
  • Number of Servings: 4

Ingredients

  • 1 piece Onion, raw

  • 2 pod Garlic, fresh

  • 3 pieces Chili peppers, green chili, fresh

  • 1 twig Lemongrass

  • 1 bouquet Basil, fresh

  • 2 teaspoons Spices, coriander - seeds

  • 1 teaspoon Ginger, fresh

  • 1 piece Juice, lemon

  • 4 spoon Oil, olive

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 500 g Meat, chicken, breasts

  • 0.5 l Coconut milk

Steps

  1. Peel and finely chop the onion. Peel and finely mince the garlic. Thoroughly wash the chili, remove the seeds, and finely chop it. Wash the basil and pluck the leaves. Wash the lime, cut it in half, and juice it, also grate its zest. Wash the lemongrass, remove the outer tougher leaves, and slice it into rings.

  2. Crush the coriander seeds in a mortar and transfer them to a separate bowl. Add the lime juice and zest, two tablespoons of oil, and ginger. Mix everything together with the onion, garlic, and basil. Mix the ingredients well and season with salt and pepper to taste.

  3. Thoroughly wash the chicken meat and cut it into smaller pieces. Add half of the green curry paste to it, mix everything well, and let it marinate for 30 minutes. Place a pan on the stove and heat the remaining oil. Take the meat out of the marinade and sear it well on all sides.

  4. Then mix in the remaining curry paste and coconut milk. Wait for it to boil, then let the mixture simmer gently for another 10 minutes. Once the meat is tender, serve the dish on plates and garnish.

Nutrition Information (Per 100g)

  • Calories: 158.39 kcal
  • Fat: 9.75 g
    • Saturated Fat: 1.7 g
  • Carbohydrates: 4.08 g
    • Sugars: 1.13 g
  • Protein: 11.9 g
  • Fiber: 0.68 g

Advice

Use organic, unwaxed lime. We recommend using Thai basil. The dish can be garnished with basil leaves and chili cut into strips.