SuChef Rezepte
Thai

Thai Green Curry

Authentic Thai green curry with tender chicken, crisp vegetables, and fragrant herbs in creamy coconut sauce. Balanced spicy, sweet, and savory flavors.

40 Minmedium4 Portionen
Thai Green Curry

KI-generiert — keine medizinische Beratung. Vor dem Kochen prüfen.

Enthält

MilchEierFisch
Vorbereitungszeit
15 Min
Kochzeit
25 Min
Gesamtzeit
40 Min

Zutaten

Ausstattung

  • Wok or large skillet
    Alternative: Dutch oven
  • Wooden spoon

★ = Unverzichtbar

Zubereitung

  1. Heat wok over medium-high heat. Add 2 tbsp oil and Green curry paste. Fry for 1 minute until fragrant.

    ✓ Kontrollpunkt: Paste darkens slightly and releases aroma

  2. Add Boneless chicken thighs and cook until no longer pink, about 4 minutes.

    ✓ Kontrollpunkt: Chicken is mostly cooked through

  3. Pour in Coconut milk, add Thai eggplant, Fish sauce, and Palm sugar. Simmer 10 minutes.

    ✓ Kontrollpunkt: Sauce thickens and eggplant softens

  4. Turn off heat. Stir in Thai basil leaves until wilted.

    ✓ Kontrollpunkt: Basil turns bright green and fragrant

Nährwerte

(pro Portion)

480
Kalorien
28g
Eiweiß
18g
Kohlenhydrate
34g
Fett
4g
Ballaststoffe

Aufbewahrung

Kühlschrank: 3 Tage

Gefrierfach: 2 Monate

Store in airtight container. Reheat gently on stovetop.

Aufwärmen: Add splash of coconut milk if too thick. Avoid microwave to prevent separation.

Variationen

  • Vegetarian Green Curry: Replace chicken with firm tofu and use soy sauce instead of fish sauce
  • Seafood Green Curry: Replace chicken with shrimp and add mussels in final simmer
  • Beef Green Curry: Use thinly sliced beef sirloin and simmer 15 minutes longer
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