Thai Green Chicken Curry (Gaeng Khieo Wan Gai) - with FIVE delicious variations!
Forking Foodie
Forking Foodie
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Ingredients

  • 1 tbsp per serving
  • 348 calories per serving
  • 1, which is pictured
  • 178 calories per serving
  • 297 calories per portion
  • 594 calories per portion
  • 400 ml can of
  • 178 calories per portion (divided between four), or 355 calories per portion if dividing the whole curry between two hungry people. You could serve with cauliflower rice to keep this meal under 450 calories
  • 55 calories per portion
  • 450 g to serve four as a standalone meal, then it
  • Ingredients
  • 250 g chicken breast, sliced (about ¼” / ½ cm thick) [275]
  • 64 g green curry paste (home-made, see recipe here – or use bought e.g. Thai Taste) [29]
  • ½ tbsp coconut/sunflower/groundnut oil [68]
  • 500 ml full fat coconut milk (you could get away with a 400ml can as in variation 1, but it will be a little hotter; if you use 500ml ‘light’ coconut milk instead of full fat, the calories will be 365) [770]
  • 3 ‘double’ kaffir lime leaves (preferably fresh or frozen) [flavouring – not eaten]
  • 15 g palm sugar (or use stevia / raw honey for Paleo) [17]
  • 20 ml fish sauce (this should generally be gluten free, but check bottle just in case) [9]
  • 40 g ‘pea aubergines’ (available in jars, e.g. Thai Taste brand, sold by large Sainsbury’s etc. - not included in all of the variations - you could substitute cubed aubergine/eggplant) [11]
  • 10 g sweet (thai) basil leaves (not holy basil, just use normal basil if you can’t get sweet, no basil in variation 1), or more to taste [2]
  • 10 g red and/or green sliced chillies (e.g. 1 large red, or to taste), to garnish (optional) [7]

Instructions

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