Thai Green Curry
35 mins (prep 20, cooking 15)
21 ingredients
2 servings
I first learnt how to make this on a cooking course in Thailand back in 2006 and it’s been my favourite dish to make ever since. In fact it’s probably down to this cooking course that I really got interested in cooking. The great thing about Thai curries are that you can make them as spicy or as mild as you like - in Thailand they have them HOT! Nearly all of the ingredients on the list should be fairly easy to find - if your struggling, you can replace the galagal with ginger and use normal basil leaves instead of the Thai sweet basil although it will taste slightly less authentic. If you live near a China town or specialist oriental store then get yourself down there and see what you can find! Taken from my blog at:

Categories:  <-60-mins , for-1-or-2 , main-dish , number-of-servings , thai , curries , time-to-make , asian ,
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Serving Size (602.25 g)
Servings 2
Amount per Serving
Calories 847.29 Calories from Fat 595.98
% Daily Value *
Total Fat 66.22g 203.75%
Saturated Fat 44.87g 448.74%
Trans Fat 0.38g %
Cholesterol 0.1mg 0.07%
Sodium 1262.37mg 105.2%
Total Carbohydrate 62.11g 41.4%
Dietary Fiber 32.69 g 261.49%
Sugars 21.12 g %
Protein 26.77g 107.09%
Vitamin A 6971.53IU% Vitamin C 34.42mg%
Calcium 1625.4mg% Iron 61.35mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
green chilies, grated, pinch salt, skinless chicken breasts, green curry paste, red chili