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
0
0

foodie_meter

40

Fit Foodie Recipe Score

36

Regular Recipe Score

Fit Foodie Meter was developed in consultation with the Indian Dietetic Association

The addition of oats along with vegetables and the reduced coconut milk, makes this dish score better than the original recipe

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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