Thai green curry with chicken and vegetables
Thai green curry with chicken, green beans, aubergine, courgette and pepper in a hot, creamy sauce of green curry paste and light coconut milk, seasoned with fish sauce and lime. Served with jasmine rice. Regular coconut milk makes a richer sauce, and Thai basil gives it the right aniseed note.
- 25 minTime
- 17 minHands-on
- 4Portions
- ≈ 47 krper portion
- 540kcal per portion
Ingredients for 4 portions
- 500 gChicken breast
- 250 gGreen beans
- ½Aubergine
- 1Courgette
- 1Bell pepper
- 2 clovesGarlic
- 2 tspRapeseed oil
- 3 tbspGreen curry paste
- 400 mlLight coconut milk
- ≈ 1 dlWater
- 2 tbspFish sauce
- 1 tspSugar
- 1Lime, juice
- 15 gBasil, ideally Thai basil, leaves
On the side
- 3 dlRice, jasmine rice
Method
- Cook the rice according to the packet instructions.
- Cut the chicken into strips. Top and tail the beans and halve them. Cut the aubergine and courgette into chunks and the pepper into strips. Chop the garlic.
- Fry the curry paste and garlic in the oil in a wok or large frying pan for 1 minute. Add the chicken and fry for 2 minutes.
- Pour in the coconut milk and water. Add the beans, aubergine and pepper and simmer for 5 minutes.
- Add the courgette and simmer for 3 more minutes, until the chicken is cooked through and the vegetables tender. Season with the fish sauce, sugar and lime juice.
- Scatter over the basil and serve the curry with the rice.
The cost is estimated from Swedish grocery prices.
