Chicken Curry
2015-02-16 02:43:12
Serves 2
Everyone is sure to love this green curry.
Nutrition Facts
Serving Size
928g
Servings
2
Amount Per Serving
Calories 1319
Calories from Fat 927
% Daily Value *
Total Fat 109g
167%
Saturated Fat 78g
391%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 16g
Cholesterol 306mg
102%
Sodium 1394mg
58%
Total Carbohydrates 32g
11%
Dietary Fiber 8g
33%
Sugars 7g
Protein 68g
Vitamin A
30%
Vitamin C
42%
Calcium
18%
Iron
98%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 tbsp of your favorite green curry paste
- 1 stalk of lemon grass
- 1 lb skinless boneless chicken thighs
- 1/2 lb green beans
- 1/2 lb shitake mushrooms
- 2 cans coconut milk (if you prefer a drier curry, use 1 can)
- 1 tbsp of fish sauce plus more
- 1 lime
- 3 green onions
- 1 big bunch of cilantro
- unsalted peanuts
- vegetable oil
- salt and pepper
Instructions
- With the back of a heavy knife or a meat mallet, bruise the stalk of lemon grass.
- Dice the chicken.
- Slice the mushrooms. Trim the beans
- Cut the green onion into thirds.
- Using a rasp, zest the lime. Cut the lime in half.
- Chop the cilantro.
- In a large saute pan, heat 3 tbsp vegetable oil over medium heat. Add the curry paste and lemon grass. Cook 2 minutes.
- Add the chicken and cook until it is almost completely cooked through.
- Add the coconut milk and bring to a simmer. Add the fish sauce and lime zest. Stir well and let simmer 15 minutes.
- Add the beans and cook 5 minutes.
- Add the juice of half the lime.
- Taste for seasoning. Adjust the taste with curry paste, fish sauce, lime juice, and salt and pepper to your liking.
- Serve the curry on rice topped with peanuts and chopped cilantro.
Notes
- If you want to use leftover chicken meat, simply chop the chicken add it at the same place in the recipe the raw chicken would be added, heat the meat through, then continue with the recipe.
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