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RECIPE
16 INGREDIENTS8 STEPS40min

Green Curry with Chicken

5.0
3 Ratings
This velvety Thai Green Curry with tender chicken and loads of fresh vegetables is packed with amazing flavor, and tastes much better than takeout! One of the great things about green curry is that you can add almost any kind of vegetable to it.
Green Curry with Chicken Recipe | SideChef
This velvety Thai Green Curry with tender chicken and loads of fresh vegetables is packed with amazing flavor, and tastes much better than takeout! One of the great things about green curry is that you can add almost any kind of vegetable to it.
Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/
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Estimated Total: Estimated Total:
Fulfilled by
Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/
40min
Total Time
$5.22
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
2
Small  Potatoes , peeled
cut into large cubes
2 Tbsp
Cooking Oil
1
skinless, cut into bite-sized pieces
or 2 Chicken Thighs
1
Small  Yellow Onion , sliced
2 Tbsp
Green Curry Paste
1 can
(14 fl oz)
Coconut Milk
1/2 cup
cut into 1-inch pieces
1
Small  Eggplant
cut into bite-sized pieces
1/4 cup
Sliced Bamboo Shoots
2 Tbsp
Palm Sugar
or Brown Sugar
2 Tbsp
3
Kaffir Lime Leaves , thinly sliced
to taste
White Rice , steamed
1 cup
Water
1 cup
cut into 1-inch pieces
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Nutrition Per Serving

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CALORIES
1148
FAT
78.5 g
PROTEIN
27.3 g
CARBS
92.1 g

Cooking Instructions

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Step 1
Place the potatoes in a small saucepan and fill the saucepan with just enough water to cover the potatoes. Bring the water to a boil and allow the Potatoes (2) to boil for 5 minutes. Drain the water and set the potatoes aside.
Step 2
Heat up Cooking Oil (2 Tbsp) in a large pot or wok over medium-high heat.
Step 3
Add Tyson® Chicken Breast (1) and saute until the outside of the chicken turns white. Then add the Yellow Onion (1) and Green Curry Paste (2 Tbsp) . Mix well.
Step 4
Add Eggplant (1) , Green Beans (1/2 cup) , Sliced Bamboo Shoots (1/4 cup) , Baby Corn (1 cup) and the potatoes to the wok. Stir well to distribute the green curry paste evenly among all of the vegetables.
Step 5
Stir in Coconut Milk (1 can) and Water (1 cup) . Bring the curry sauce to a boil, then lower the heat to medium. Allow the curry to simmer for 10 minutes.
Step 6
Add the Palm Sugar (2 Tbsp) , a pinch of the Kaffir Lime Leaves (3) , Fish Sauce (2 Tbsp) , and half of the Fresh Thai Basil Leaves (1 cup) to the curry. Give all the ingredients a good stir to combine.
Step 7
Transfer the curry to a serving dish, then top with the remaining basil leaves and kaffir lime leaves.
Step 8
Serve the Thai Green Curry with White Rice (to taste) . Enjoy!
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Nutrition Per Serving
Calories
1148
% Daily Value*
Fat
78.5 g
101%
Saturated Fat
44.5 g
222%
Trans Fat
0.0 g
--
Cholesterol
40.6 mg
14%
Carbohydrates
92.1 g
33%
Fiber
12.4 g
44%
Sugars
23.6 g
--
Protein
27.3 g
55%
Sodium
2976.8 mg
129%
Vitamin D
0.2 µg
1%
Calcium
140.6 mg
11%
Iron
11.0 mg
61%
Potassium
1095.7 mg
23%
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