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Nutrition info

AmountPer 400 g serving
  • Calories290
  • Protein19 g
  • Fat17 g
  • Saturated fat10 g
  • Carbohydrates19 g
  • Fibre3 g
  • Sugars5 g
  • Cholesterol35 mg
  • Sodium440 mg
% Daily ValuePer 400 g serving
  • Potassium23
  • Calcium8
  • Iron20
  • Vitamin A120
  • Vitamin C45
  • Vitamin B630
  • Vitamin B1214
  • Folate23
  • Magnesium
  • Zinc13
Food prep tip

Thai Chicken Curry

  • Thai
  • Gluten Free
  • Asian
  • Whole
Prepping15min
Cooking50min
Restingmin
  • Servings8
Nutrition informationThis recipe contains 19 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

1

Heat the oil, over medium-high heat, in a large, heavy Dutch oven. When hot, add the onion, garlic, ginger, chilli and lemon grass. Season and sauté until the onion has softened but not browned.

2

Add the curry paste and sauté for 30 seconds longer.

3

Add the chicken stock, water, fish sauce and herbs and bring to a simmer. Reduce heat and simmer the stock for 20 minutes.

4

Add the coconut milk and the butternut squash and continue to simmer for another 10 minutes or until the squash begins to become tender.

5

Add the beans and chicken and cook for a further 10 minutes or until the beans are cooked.

6

Just before serving finish the curry with the chopped fresh herbs and lime juice to taste. Ladle into bowls and serve.

Recipe note<p>Tie the Thai basil and cilantro sprigs together with string.</p>