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Thai Green Chicken Curry

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

15 min

Ready

30 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
400 ml coconut milk
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100 grams bamboo shoots
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70 grams green curry paste
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1 tablespoon fish sauce
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200 grams chicken thighs, boneless, skinless
fillets
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½ teaspoon palm sugar
sliced
*
½ teaspoon green chili peppers
seeds removed, chopped finely
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200 each kaffir lime leaves
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200 ml water
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1 tablespoon basil
finely chopped
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To serve
1 x basil
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1 x red hot chili pepper, dried
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Ingredients

Amount Measure Ingredient Features
4E+2 ml coconut milk
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1E+2 grams bamboo shoots
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7E+1 grams green curry paste
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15 ml fish sauce
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2E+2 grams chicken thighs, boneless, skinless
fillets
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2.5 ml palm sugar
sliced
*
2.5 ml green chili peppers
seeds removed, chopped finely
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2E+2 each kaffir lime leaves
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2E+2 ml water
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15 ml basil
finely chopped
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To serve
1 x basil
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1 x red hot chili pepper, dried
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Directions

Simmer 1 cup of coconut cream and curry paste over moderate heat, stirring until it becomes fragrant and the oil starts to separate from the coconut cream.

Add Chicken Fillets and cook over Moderate heat, stirring frequently until the chicken changes colour.

Add the remaining coconut cream and sufficient water to cover the chicken.

Add Lime Leaves and Bamboo Shoots.

Bring to the boil (stirring), reduce heat and simmer until the chicken is tender.

Stir in the fish sauce, sugar, green chilli and basil.

Simmer for a further 5 minutes.

TO SERVE:- Transfer to a fresh serving bowl and scatter with the fresh Basil and Chilli slices.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 80g (2.8 oz)
Amount per Serving
Calories 12255% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 41mg 14%
Sodium 308mg 13%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 2%
Sugars g
Protein 25g
Vitamin A 3% Vitamin C 1%
Calcium 1% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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