SuChef Ricette
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 porzioni
Thai Green Curry

Generato dall'IA — non è un consiglio medico. Verifica prima di cucinare.

Contiene

LatteUovaPesce
Tempo di preparazione
15 min
Tempo di cottura
25 min
Tempo totale
40 min

Ingredienti

Attrezzatura

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

★ = Essenziale

Istruzioni

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

    ✓ Punto di controllo: Paste darkens slightly and releases aroma

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

    ✓ Punto di controllo: Chicken is mostly cooked through

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

    ✓ Punto di controllo: Sauce thickens and eggplant softens

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

    ✓ Punto di controllo: Basil turns bright green and fragrant

Valori nutrizionali

(per porzione)

480
Calorie
28g
Proteine
18g
Carboidrati
34g
Grassi
4g
Fibre

Conservazione

Frigorifero: 3 giorni

Congelatore: 2 mesi

Store in airtight container. Reheat gently on stovetop.

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

Varianti

  • 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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