Green Chicken Curry with Broccoli

A delicious and hearty dish from Thai cuisine is an excellent choice for lovers of spicy flavors.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 1
  • Spiciness: 2
  • Number of Servings: 4

Ingredients

  • 800 g Coconut, meat

  • pieces Spices, curry powder

  • 800 g Meat, chicken, thighs

  • 1 piece Broccoli, fresh

  • 6 pieces Sorrel, leaves

  • 3 pieces Lemongrass

  • 1 spoon Sugar, turbinado

  • 1 spoon Fish sauce

  • 1 handful Green beans, soaked

  • 0.25 bouquet Coriander, leaves, fresh

Steps

  1. Clean the broccoli and rinse it under running water. Use a sharp knife to cut off the individual florets, peel the stem, and slice it thinly. Rinse the lemongrass stalk and remove the tough outer leaves. Slice the softer inner part into rings. Rinse the chicken, pat it dry with paper towels, and cut it into bite-sized pieces.

  2. Open the can of coconut milk and add the thicker, creamy part to the wok. Slowly heat the coconut milk over low heat, stirring occasionally. When it starts to simmer, add the green curry paste and cook the mixture, stirring occasionally, for 3 to 4 minutes.

  3. Increase the heat slightly and add the chicken pieces to the wok. Pour in the thinner part of the coconut milk and add the lemongrass, kaffir lime leaves, broccoli florets, palm sugar, and half of the fish sauce. Mix well and simmer gently for 10 minutes or until the chicken is cooked through.

  4. At the very end, add the sliced broccoli stem, green beans, and the remaining fish sauce to the wok. Cook for another 5 to 7 minutes until the green beans soften, then remove the wok from the heat.

  5. Rinse the cilantro under running water, shake it dry, and roughly chop it. Season the curry to taste. Serve it in deep bowls or cups, sprinkle with cilantro, and accompany with cooked jasmine rice.

Nutrition Information (Per 100g)

  • Calories: 270.79 kcal
  • Fat: 22.75 g
    • Saturated Fat: 15.58 g
  • Carbohydrates: 7.58 g
    • Sugars: 2.84 g
  • Protein: 9.54 g
  • Fiber: 4.27 g

Advice

Instead of palm sugar, you can use coconut sugar, and the addition of kaffir lime leaves can also be omitted. Green curry paste is very spicy, so we need to be careful when adding it. Start with just two tablespoons, then add more to taste.