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5 from 1 vote
green curry stir fry
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Thai Chicken Green Curry
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

A simple Thai stir fry full of flavors and textures. You'll be licking the spoon clean after you try a bite of this Thai Chicken Green Curry. Best with home made green curry paste.

Course: Dinner
Cuisine: Thai
Servings: 1
Calories: 805 kcal
Author: Vicky Berman
Ingredients
  • 1/4 cup sliced chicken breast raw (use tofu for vegan/vegetarian version)
  • 1 tablespoon green curry paste
  • 1/4 cup small green thai eggplant cut into half circles (substitute regular purple eggplant)
  • 2 tablespoons vegetable oil or coconut cream
  • 1 cup coconut milk
  • 20 leaves basil
  • 3 leaves kaffir lime leaves torn in half
  • 2 tablespoons finger ginger shredded (substitute regular ginger)
  • 1 pinch palm sugar or white sugar
  • 1/2 tablespoon fish sauce use soy sauce for vegan/vegetarian or tamari for gluten free vegan version
  • 1 tablespoon tamarind paste
Instructions
  1. Heat wok over low heat and add oil (or coconut cream).
  2. Add green curry paste and stir until fragrant (1 minute).
  3. Increase heat to medium and add chicken and cook until chicken turns white.
  4. Add coconut milk, kaffir lime leaves, finger ginger, sugar and fish sauce.
  5. Cook until chicken has cooked through and sauce has reduced slightly.
  6. Remove from heat and add fresh basil. Serve over rice.
Nutrition Facts
Thai Chicken Green Curry
Amount Per Serving
Calories 805 Calories from Fat 702
% Daily Value*
Fat 78g120%
Saturated Fat 66g413%
Cholesterol 24mg8%
Sodium 785mg34%
Potassium 783mg22%
Carbohydrates 21g7%
Fiber 2g8%
Sugar 11g12%
Protein 14g28%
Vitamin A 2890IU58%
Vitamin C 5.4mg7%
Calcium 91mg9%
Iron 8.6mg48%
* Percent Daily Values are based on a 2000 calorie diet.