Thai green curry
Chicken and vegetables in a coconut green curry sauce.
- 35 minto make
- 4portions
- Easyto cook
Ingredients
For 4 portions
- 500 g chicken breast (raw, boneless)
- 400 ml coconut milk, canned
- 3 Tbsp curry paste
- 1 medium courgette
- 150 g green beans
- 1 medium red bell pepper
- 1 Tbsp fish sauce
- 1 Tsp sugar
- 1 Tbsp sunflower oil
- 1 Tsp basil
- 300 g rice (dry)
Method
- Cook the rice.
- Fry the curry paste in the oil for a minute, then add the sliced chicken and cook until sealed.
- Add the coconut milk and the vegetables and simmer for 15 minutes.
- Season with the fish sauce and sugar, add the basil and serve with the rice.
Nutrition
| A portion (409 g) | 100 g | |
|---|---|---|
| Energy | 708 kcal | 173 kcal |
| Protein | 38.5 g | 9.4 g |
| Carbohydrate | 75.3 g | 18.4 g |
| of which sugars | 4.5 g | 1.1 g |
| Fat | 29.5 g | 7.2 g |
| of which saturates | 19.6 g | 4.8 g |
| Fibre | 9 g | 2.2 g |
| Salt | 1.1 g | 0.3 g |
Footprint
| A portion | 1 kg | |
|---|---|---|
| Climate (CO₂ eq) | 1.2 kg | 2.93 kg |
| Nutrient pollution (N eq) | 8.64 g | 21.1 g |
| Land use for a year | 1.01 m² | 2.48 m² |
| Water use | 7,303 l | 17,845 l |
Footprint from AGRIBALYSE 3.1.1 (ADEME), with our own minor changes. How we work it out.
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