8.6g net carbs
🥥 Thai & Southeast Asian · Dinner or Lunch

Thai green curry with chicken

Green paste fried in coconut cream until it splits, then chicken and aubergine.

30 min Easy Serves 2 More Thai & Southeast Asian

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8.6gNet carbs
683Calories
12.1gTotal carbs
3.5gFibre

Macros are per serving, worked out from the weighed ingredients and, for one or two ingredients USDA does not carry, from manufacturer figures. Real results vary about 10% with the cut of meat and how heavy-handed you are with the butter.

Full nutrition per serving

683 kcal · 57 g fat · 33.4 g protein · 12.1 g total carbs · 3.5 g fibre

Contains fish

We tag the recipe, not your brand of stock cube — always check the label.

Ingredients

Makes 2 servings · tick them off as you shop

Method

5 steps · 30 min

  1. Fry the curry paste in a few spoons of the thick coconut cream until it splits and smells strong.
  2. Add the chicken and turn it in the paste for two minutes.
  3. Pour in the rest of the coconut milk and bring to a gentle simmer.
  4. Add the aubergine and cook for 15 minutes until soft.
  5. Season with the fish sauce off the heat and tear the basil in.

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