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RECIPE
15 INGREDIENTS 9 STEPS 30min

Thai Green Curry

Editor's Choice
This velvety Thai Green Curry with tender chicken and loads of fresh vegetables is packed with amazing flavor, and tastes much better than takeout!
Thai Green Curry 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!
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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I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/
30min
Total Time
$1.87
Cost Per Serving

Ingredients

Servings
6
US / METRIC
2 Tbsp
Cooking Oil
2
cut into bite-sized pieces
1
Small Onion , sliced
2 Tbsp
Green Thai Curry Paste
1
cut into bite-sized pieces
1 cup
cut into 1-inch pieces
1 cup
cut into 1-inch pieces
1/4 cup
Sliced Bamboo Shoots
1 can
(14 oz)
Coconut Milk
1 cup
Water
2 Tbsp
Brown Sugar
3
Kaffir Lime Leaves , thinly sliced
Save Time,
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Delivery & Pickup From
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Fulfilled by
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Nutrition Per Serving

VIEW ALL
CALORIES
326
FAT
20.9 g
PROTEIN
9.9 g
CARBS
27.6 g

Author's Notes

If you prefer a slightly more runny sauce, add more water and/or coconut milk.

Store any leftover Thai green curry in an airtight container in the fridge for up to 3–4 days.

I would not recommend storing the green curry in the freezer as freezing coconut milk will cause a change in texture.

Cooking Instructions

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Step 1
Peel and cut the Yukon Gold Potatoes (2) into large cubes.
Step 2
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 to boil for 5 minutes. Drain the water and set the potatoes aside.
Step 3
Heat Cooking Oil (2 Tbsp) in a wok over medium-high heat. Add Tyson® Chicken Thighs (2) to the wok in a single layer. Allow the chicken to sear for about 30 seconds, then stir.
Step 4
When the chicken is partially cooked, add Onion (1) and Green Thai Curry Paste (2 Tbsp) . Stir for 1 minute.
Step 5
Add Eggplant (1) , Green Beans (1 cup) , Baby Corn (1 cup) , Sliced Bamboo Shoots (1/4 cup) , and the potatoes to the wok. Stir well to distribute the green curry paste evenly among all of the vegetables.
Step 6
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 7
Add Brown Sugar (2 Tbsp) , a pinch of the Kaffir Lime Leaves (3) , Fish Sauce (2 Tbsp) , and Fresh Basil Leaves (1/2 cup) to the curry. Give all the ingredients a good stir to combine.
Step 8
Transfer the curry to a serving dish, then top with the remaining kaffir lime leaves and Fresh Basil Leaves (1/2 cup) .
Step 9
Serve the Thai Green Curry with steamed jasmine rice. Enjoy!
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Nutrition Per Serving
Calories
326
% Daily Value*
Fat
20.9 g
27%
Saturated Fat
13.2 g
66%
Trans Fat
0.0 g
--
Cholesterol
26.6 mg
9%
Carbohydrates
27.6 g
10%
Fiber
4.0 g
14%
Sugars
8.8 g
--
Protein
9.9 g
20%
Sodium
708.6 mg
31%
Vitamin D
--
--
Calcium
47.4 mg
4%
Iron
3.5 mg
19%
Potassium
626.5 mg
13%
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