Photo: Swathi Handique
Green chicken & vegetable curry
10 ingredients
10 min + 20 min
Serves 4
openrecipes
A spicy bowlful just begging for plenty of rice to mop up every last drop of sauce
Estimated Nutrition (whole recipe, rough)
639
Calories
42g
Protein
31g
Fat
50g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chicken | 100g cooked | 165 |
| Pea | 1/2 cup (72g) | 62 |
| Parsnip | 1/2 cup (78g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Sunflower Oil | not in our table | 0 |
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
- 2 tbsp sunflower oil
- 500g boneless, skinless chicken thighs , cut into bite-size pieces
- 1-2 tbsp Thai green curry paste
- 2 small parsnips , cut into chunks
- 400g can coconut milk
- 1 tbsp fish sauce
- 2 tsp light muscovado sugar
- 100g mushrooms , sliced
- handful frozen peas
- handful basil leaves , torn
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes