Description
A fragrant Thai green curry with tender chicken and fresh lemongrass. You can prepare it in under an hour.
Ingredients
Scale
- 2 tablespoons green curry paste
- 1 can (400 ml) coconut milk
- 300 grams chicken breast, sliced
- 2 stalks lemongrass, bruised and cut into 2-inch pieces
- 1 cup green beans, trimmed
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 4 kaffir lime leaves, torn
- 1/2 cup Thai basil leaves
- 1 tablespoon vegetable oil
Instructions
- Heat oil in a wok over medium heat. Fry the green curry paste for 1 minute until fragrant.
- Add half the coconut milk. Stir and cook for 2 minutes.
- Add chicken, lemongrass, and kaffir lime leaves. Cook for 5 minutes, stirring occasionally.
- Pour in the remaining coconut milk. Add green beans, fish sauce, and sugar. Simmer for 10 minutes.
- Remove from heat. Stir in Thai basil leaves. Serve with steamed rice.
Notes
- Adjust fish sauce and sugar to your taste.
- Use fresh lemongrass for best flavor.
- You can substitute green beans with other vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 380
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 24 g
- Saturated Fat: 16 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 75 mg