Thai Green Curry

Serve with: steamed jasmine or brown rice.

Yield: Makes: 8 servings (serving size: 1 1/4 cups curry)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 276
  • Fat: 10g
  • Saturated fat: 6.6g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.6g
  • Protein: 26g
  • Carbohydrate: 20g
  • Fiber: 3g
  • Cholesterol: 73mg
  • Iron: 1mg
  • Sodium: 496mg
  • Calcium: 42mg

Ingredients

  • 8 ounces green beans, trimmed
  • 2 medium carrots (10 oz), cut at a diagonal into 1/4-inch thick slices
  • 3 tablespoons green curry paste (available in the Asian aisle at most supermarkets)
  • 2 (13.5-oz) cans light coconut milk
  • 3/4 cup low-sodium chicken broth*
  • 1 tablespoon Asian fish sauce* (also available at most supermarkets)
  • 2 tablespoons brown sugar (preferably dark)
  • 1 large sweet potato (about 1 lb), cut into 1-inch pieces
  • 2 pounds skinless boneless chicken breasts, cut into 1/4-inch-thick slices (or firm organic tofu, cut into 1-inch cubes)
  • 1 medium zucchini, halved lengthwise and cut into 1/2-inch-thick slices

Preparation

  1. 1. Bring a medium saucepan of water with 1/2 tsp salt to a boil. Blanch green beans and carrots for 2 minutes; drain. Set aside.
  2. 2. In a 4- to 5-quart heavy pot, cook curry paste over medium heat, stirring constantly for 1 minute. Whisk in coconut milk, chicken broth, fish sauce, and sugar, and simmer briskly until liquid is reduced by about one-third (10-15 minutes).
  3. 3. Add sweet potato to pot and simmer until it begins to soften (5 minutes). Add chicken, if using, bring to a simmer, and cook until no longer pink (5 minutes). Add zucchini, blanched vegetables, and tofu (if using). Continue to cook, covered, until zucchini is just tender (3-5 minutes more). Serve.
  4. *To make this dish vegetarian, substitute vegetable broth and soy sauce for the chicken broth and fish sauce.
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