Asian-Inspired

Thai Green Curry

Name: Thai Green Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Ingredients: 1 pound boneless skinless chicken thighs (cubed into 1" pieces); 2 tbsp avocado or olive oil; 2 tbsp green curry paste (see notes); 1 tbsp minced ginger; 2 cloves garlic (minced); 1 yellow onion (1 pound, cut into half-moon slices); 2 cups thinly sliced carrots (about 6 or 12 ounces); 2-3 Kaffir lime leaves (or 2 teaspoons lime zest); 2 cans coconut milk; 8 ounces asparagus (trimmed and sliced into 1" pieces, 2 cups); 1 tbsp fish sauce; 4 cups roughly chopped mixed greens (6 ounces, see notes); Sea salt to taste; Lime wedges; Chopped cilantro; Chopped toasted cashews

6 servings

portions

15 minutes

temps actif

35 minutes

temps total

Commencer à Cuisiner

Ingrédients

1 pound boneless skinless chicken thighs (cubed into 1" pieces)

2 tbsp avocado or olive oil

2 tbsp green curry paste (see notes)

1 tbsp minced ginger

2 cloves garlic (minced)

1 yellow onion (1 pound, cut into half-moon slices)

2 cups thinly sliced carrots (about 6 or 12 ounces)

2-3 Kaffir lime leaves (or 2 teaspoons lime zest)

2 cans coconut milk

8 ounces asparagus (trimmed and sliced into 1" pieces, 2 cups)

1 tbsp fish sauce

4 cups roughly chopped mixed greens (6 ounces, see notes)

Sea salt to taste

Lime wedges

Chopped cilantro

Chopped toasted cashews

Instructions

Start by prepping all the ingredients.

Place a large 15" skillet or medium sized pot over medium high heat. When the pan is hot but not smoking, add 1 tablespoon of the oil along with the cubed chicken.

Sauté until browned and just done, then remove the chicken from the pan, and set it aside.

Return the pan to the heat, and add the remaining tablespoon of avocado oil, curry paste, garlic, and ginger. Sauté just until fragrant while breaking up the curry paste with a cooking utensil, about 1 minute.

Next add the onions and carrots. Cook over medium heat stirring often for 3-4 minutes. When the veggies are just beginning to soften, add the lime leaves and coconut milk.

Bring the curry up to a boil. Then lower the heat to maintain a simmer, and cook until the veggies have softened and the curry has started to thicken, about 10 minutes.

Next add the asparagus and chicken. Simmer for 3-4 minutes until the asparagus has turned bright green, and is crisp tender.

Remove the pan from the heat and stir in the fish sauce and chopped spinach. Let the mixture set for 2-3 minutes stirring occasionally, or until the greens have just wilted.

Season to taste with sea salt, then serve the curry with your choice of toppings.

Nutrition

Taille de Portion

Calories

428 kcal

Lipides Totaux

36 g

Lipides Saturés

26 g

Lipides Insaturés

8 g

Acides Gras Trans

0.01 g

Cholestérol

72 mg

Sodium

366 mg

Glucides Totaux

13 g

Fibres Diététiques

3 g

Sucres Totaux

4 g

Protéines

19 g