Thai chicken curry Recipe

Recipe By Better Butter

Thai curry refers to dishes in thai cuisine that are made with various types of curry paste. Curry paste usually refers to a paste used as a cooking ingredient in the preparation of a curry. They are varying country to country and region to region. Thai curry pastes basically include, red chillies or green chillies, shallots, garlic, lemon grass and other herbs. This is basically in either green or red form. Curry is prepared using lots of veggies, chicken or eggs, thai curry paste and lots of aromatic herbs. Many herbs or ingredients used in thai curry paste have lots of medicinal properties and that have long since been used in traditional thai herbal remedies. Lemongrass, lemon, turmeric, onion, ginger, kaffir lime leaves all these have lots of medicinal properties. In this recipe i have used whole 500 gms chicken, first cooked in veg stock and water then added coconut milk and cooked further for 10 minutes. Added parboiled veggies and cooked for not more then two minutes. You can use your choice of veggies in the curry. This dish we prepare at our home on regular basis and loved by everyone including my child. This creamy, aromatic dish tastes heavenly and has its own tastes. Thai curry paste can be frozen for 2 weeks and can be used whenever required for making veg or nonveg curry. It goes well with noodles and rice.

3.9
23 Rating -
Rate
Non Vegdiet
45minstotal
25minsPrep
20minsCook
45m.total
25m.Prep
20m.Cook
Thai chicken curry
plan
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ingredients serve

Ingredients for Thai chicken curry Recipe

  • 1/2 tablespoon Oil
  • 0.33 Green onions bulb – medium finely sliced
  • 0.67-0.83 garlic cloves finely chopped
  • 0.33 teaspoon ginger – grated
  • 1/25 teaspoon Sugar
  • As required Salt
  • 0.08 teaspoon Lemon juice
  • 0.33 stalks lemongrass
  • 0.17 teaspoon lemon Zest or Orange Zest
  • 83.33 piece Fresh chicken – gms
  • 1/25 cup carrot – peeled, cut into 1/2
  • 0.08 cup Sweet potato – cut into 1/2
  • 1.67-2.33 piece Tender Beans – no cut into 2 or 3
  • 1/2-1/2 tablespoon Thai curry paste – 0.5
  • 0.42 cup coconut milk
  • 1/4 cup Water or chicken or veg stock
Nutrition
value
463
calories per serving
39 g Fat11 g Protein19 g Carbs9 g FiberOther

Current Totals

  • Fat
    39g
  • Protein
    11g
  • Carbs
    19g
  • Fiber
    9g

MacroNutrients

  • Carbs
    19g
  • Protein
    11g
  • Fiber
    9g

Fats

  • Fat
    39g

Vitamins & Minerals

  • Calcium
    55mg
  • Iron
    3mg
  • Vitamin A
    846mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    53mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    10mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    61mg
  • Manganese
    3mg
  • Phosphorus
    161mg
  • Selenium
    8mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Better Butter