Thai green chicken curry

Thai green chicken curry

Ingredients

10 serves

15 serves

25 serves

Rice, long grain, raw

1kg

1.5kg

2.5kg

Canola oil

2 tablespoons

3 tablespoons

5 tablespoons

Chicken breast (no skin), diced

1.25kg

1.85kg

3.1kg

Sweet potato, diced

2 large

3 large

5 large

Thai green curry paste

5 tablespoons

8 tablespoons

13 tablespoons

Hot water

250mL

375mL

625mL

Broccoli, cut into florets

500g

750g

1.25kg

Green beans, cut into 3cm pieces

500g

750g

1.25kg

Carrots, diced

500g

750g

1.25kg

Coconut flavoured evaporated milk (reduced fat)

800mL

1.2 litres

2 litres

Fish sauce

1 tablespoon

1 ½ tablespoons

2 ½ tablespoons

Coriander leaves, chopped

2 cups

3 cups

5 cups

 

Method

  1. Cook rice according to packet instructions.
  2. Heat oil in a wok or large saucepan, add chicken and cook for 1 to 2 minutes.
  3. Add sweet potato and curry paste and cook while stirring for 2 minutes.
  4. Pour in water and gently simmer for 5 minutes.
  5. Add remaining vegetables and continue simmering until all vegetables are tender (approximately 8 to 10 minutes).
  6. Stir in the evaporated milk and fish sauce and heat through.
  7. Serve with rice, and sprinkle coriander over the top. 

 

Tips

  • At Step 6, take care not to boil for long as the evaporated milk can curdle / separate. 
  • Any fresh or frozen vegetables can be used for this recipe, such as zucchini, peas or capsicum.
  • Choosing seasonal vegetables will help to keep the cost down and make this a year-round recipe.

 

Healthy Choices category: AMBER (Choose carefully)

 

Recipe adapted with permission from Nutrition Australia Vic Division.

The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.

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