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Thai Green Curry Recipe Video
|Chicken||1 Pound, ut into bite size pieces|
|Coconut milk||1 Can (10 oz)|
|Green curry paste||50 Gram|
|Thai eggplants/Regular eggplant||6 Medium, cut into bite size pieces|
|Carrot||1 Medium, cut into bite size pieces|
|Yellow onion||1 Medium, diced|
|Garlic||4 Clove (20 gm), minced|
|Thai chili peppers||3 Medium, cut into pieces|
|Lotus roots/Bamboo shoots||2 Medium, sliced|
|Basil leaves||1⁄2 Bunch (50 gm)|
|Deep fried tofu puffs||1 Packet, sliced|
|Fish sauce||1⁄2 Teaspoon, 4|
|Sugar/Agave nectar||1 Tablespoon (Optional)|
|Oil||2 Tablespoon (For frying)|
Calories 881 Calories from Fat 472
% Daily Value*
Total Fat 54 g82.9%
Saturated Fat 21.4 g106.9%
Trans Fat 0 g
Cholesterol 76 mg
Sodium 695.6 mg29%
Total Carbohydrates 58 g19.4%
Dietary Fiber 23 g92.1%
Sugars 21 g
Protein 51 g102.1%
Vitamin A 71% Vitamin C 93.2%
Calcium 13% Iron 24.6%
*Based on a 2000 Calorie diet
1. Take a pan and heat with some oil on medium heat and saute the onions. Add the green curry paste (approx over 3 tablespoons) and the can of coconut milk. Stir until the paste is fully dissolved and simmer.
2. Add the chicken, the Thai chilies and the carrots. Cover the pot and cook for 20 minutes.
3. After 20 minutes add the cut up eggplant and the other ingredients such as the tofu puffs and bamboo shoots or lotus roots and let it simmer until tender.
4. Once done taste the broth and if it is too spicy add a little bit of sugar or agave nectar to balance it out.
5. Serve warm.