Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | vegetable oil | 1 tbsp | 2 kcal0g protein · 0g carbs · 0g fat | Buy |
| 2 | Thai green curry paste | 2 tbsp | 60 kcal1g protein · 4g carbs · 5g fat | Buy |
| 3 | soft dark brown sugar | 1 tbsp | 57 kcal0g protein · 15g carbs · 0g fat | Buy |
| 4 | –2 thick stalks lemongrass | 0 g | — | Buy |
| 5 | skinless | 750 g | 795 kcal169g protein · 0g carbs · 14g fat · 0g fibre | Buy |
| 6 | –8 kaffir lime leaves | 0 g | — | Buy |
| 7 | coconut milk | 400 ml | 1184 kcal12g protein · 31g carbs · 124g fat | Buy |
| 8 | good shake of Thai fish sauce | 0 g | — | Buy |
| 9 | small handful of coriander leaves | 0 g | — | Buy |
| 10 | –1 ea. lime | 0 g | — | Buy |
Total, all ingredients2098 kcal · 182g protein · 50g carbs · 143g fat · 0g fiber
Per servingno servings count given
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Directions
Heat the oil in a wok or large frying pan.
Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using.
Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste.
Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25–30 minutes until thickened slightly.
Stir in the coriander and lime juice.
Check for seasoning, adding more fish sauce or soy sauce if needed.
Leave the curry to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler.
Serve with lots of fragrant Thai jasmine rice.
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