Thai Chicken Green Curry With Vegetables

Thai Chicken Green Curry With Vegetables Recipe

Thai Chicken Green Curry is a spicy curry from the Thai cuisine that is packed with flavors from lemon grass and added nutrition from the veggies and oats. Serve it for a weeknight dinner or lunch along with some hot steamed rice.

Cooking time
60 min
Serves
4
0
1
335
CALORIES

Ingredients

    Ingredients

     

    • 500 grams chicken, cut into 2 cm pieces
    • 2 carrots, diced thin 80 grams
    • 100 grams baby corn, cut lengthwise
    • 100 grams broccoli, cut into florets
    • 50 grams beans, cut into 1 inch pieces
    • 100 grams mushrooms
    • 50 ml coconut milk
    • 80 grams Saffola Veggie Twist Oats
    • 8 fresh basil leaves, torn 10 grams
    • 1 teaspoon palm sugar 5 grams
    • salt to taste
    • Saffola Active oil for 5 ml
    • 2½ cups water 500 ml

    • Ingredients for Curry Paste
    • 4 green chilies,10 grams
    • 3 stalks of spring onions,20 grams
    • 1/4 cup fresh coriander, 20 grams
    • 2 inches galangal or ginger, 10 grams
    • 5 garlic cloves,10 grams
    • 3 stem lemon grass, pale section only,15 grams
    • 1 teaspoon coriander seeds 5 grams
    • 1/2 black pepper corns 3 grams
    • 1/2 cumin seeds 3 grams
    • 1/4 teaspoon ground nutmeg 2 grams
    • Touch of Water 20 ml

     

How to make Thai Chicken Green Curry With Vegetables

    • To begin, make a smooth paste of all the ingredients for the green curry paste adding very little water. Keep aside.
    • Heat oil in a heavy pan; add the curry paste and sauté for a few seconds. Add the chicken and allow it to coat the curry paste. Add 1/2 cup of water and salt, cover the pan and allow the chicken to cook completely and absorb the thai spices.
    • Once the chicken is cooked, add the coconut milk, oats and 2 cups of water. Check the salt and spices and adjust accordingly.
    • Add the vegetables; reduce the heat and cook, stirring occasionally for about 10 minutes and turn off the heat.
    • Add the palm sugar and basil leaves, and stir well into the curry. Check the taste once again and adjust accordingly.
    • Serve hot with steamed rice.

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