Photo: Swathi Handique
Ken Hom's Thai green curry recipe
14 ingredients
15 min + 15 min
2 people
openrecipes
A Thai favourite, created by chef Ken Hom. Be sure to use plenty of ginger, garlic, coconut milk and Thai basil leaves.
Estimated Nutrition (whole recipe, rough)
1027
Calories
40g
Protein
58g
Fat
81g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 225 boneless chicken breast diced into 1inch pieces
- g light soy sauce
- 1 shaoxing rice wine
- tsp sesame oil
- 1 cornflour
- tsp groundnut oil
- 1 finely sliced shallots
- tsp coarsely chopped garlic
- 1 coarsely chopped ginger
- tsp -2 tablespoon Thai green curry paste
- 1 fish sauce
- tbsp sugar
- 1.5 coconut milk
- tbsp large handful of Thai basil leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes