Thai Green Curry Chicken

This Thai green curry chicken will win over all those Asian cuisine lovers as well as those open to a little culinary exploration. Moderately spicy, green curry becomes milder when prepared with coconut milk and cream. An exotic dish that’s quick to prepare when friends come over for supper.

Yields 6 Servings
thai green curry chicken

Ingredients

  • 2 tbsp (30 mL) canola oil
  • 3 tbsp (45 mL) green curry paste *
  • 3 tbsp (45 mL) fish sauce
  • 1/2 cup (125 mL) 35% Cream
  • 1 (400 mL) can coconut milk
  • 2 lb (1 Kg) boneless chicken thighs diced
  • 5 cups (1.25 L) broccoli florets
  • 1 1/4 lbs (625 g) fettucine or egg noodles
  • sprigs fresh cilantro optional
  • * a 50 g (1 4/3 oz) packet contains approximately 3 tbsp

Preparation

Combine oil and curry paste in a fry pan; stir over medium heat for two minutes. Add the fish sauce, cream and coconut milk.

Add the chicken and simmer gently until chicken is cooked and sauce has thickened slightly; about 15 minutes.

Stir in broccoli and simmer 3 to 4 minutes or until broccoli is tender-crisp. Meanwhile, cook noodles in boiling water; drain and keep warm. Spoon curry over warm noodles and garnish with a sprig of cilantro.

Recipe created by: Andrew Newman, Student, NAIT Culinary Arts

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Nutrition

Nutritional Information

per serving
Energy: 853 Calories
Protein: 51 g
Carbohydrate: 87 g
Fat: 34 g
Fibre: 6.4 g
Sodium: 898 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 11 % / 117 mg
Selenium: 183 %
Folate: 150 %
Vitamin C: 115 %
Thiamin: 87 %