SuChef Recettes
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 portions
Thai Green Curry

Généré par IA — pas un avis médical. Vérifiez avant de cuisiner.

Contient

LaitŒufsPoisson
Temps de préparation
15 min
Temps de cuisson
25 min
Temps total
40 min

Ingrédients

Matériel

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

★ = Essentiel

Instructions

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

    ✓ Point de contrôle : Paste darkens slightly and releases aroma

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

    ✓ Point de contrôle : Chicken is mostly cooked through

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

    ✓ Point de contrôle : Sauce thickens and eggplant softens

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

    ✓ Point de contrôle : Basil turns bright green and fragrant

Nutrition

(par portion)

480
Calories
28g
Protéines
18g
Glucides
34g
Lipides
4g
Fibres

Conservation

Réfrigérateur : 3 jours

Congélateur : 2 mois

Store in airtight container. Reheat gently on stovetop.

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

Variantes

  • 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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