We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Nutristia Icon
Nutristia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Thai Green Curry with Seasonal Vegetables
Thai Green Curry with Seasonal Vegetables

Thai Green Curry with Seasonal Vegetables
A kid-friendly Thai green curry featuring fresh, seasonal vegetables.
Thai Green Curry with Seasonal Vegetables
Ingredients:
1
Servings
  • 150
    g
     chicken breast
  • 200
    ml
     coconut milk
  • 30
    g
     green curry paste
  • 100
    g
     broccoli
  • 100
    g
     carrot
  • 100
    g
     red bell pepper
  • 10
    g
     basil leaves
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Thai Green Curry with Seasonal Vegetables
Instructions:
  1. Slice the chicken breast into thin strips.
  2. Heat a pan over medium heat and add the green curry paste, stirring for about 1 minute.
  3. Add the chicken strips to the pan and cook until they are no longer pink, about 5 minutes.
  4. Pour in the coconut milk and bring to a simmer.
  5. Add the broccoli, carrot, and red bell pepper to the pan and cook for another 10 minutes until the vegetables are tender.
  6. Stir in the basil leaves and cook for an additional minute.
  7. Serve hot with steamed rice or quinoa.
Nutrition Per Serving 690 g Per 100g
Energy 833.8 kcal 121 kcal
Protein 56.1 g 8.1 g
Fibre 8.3 g 1.2 g
Salt 0.9 g 0.1 g
Sugar 16.9 g 2.4 g
Carbohydrates 38.3 g 5.6 g
Fat 55 g 8.0 g
  • 150
    g
     chicken breast
  • 200
    ml
     coconut milk
  • 30
    g
     green curry paste
  • 100
    g
     broccoli
  • 100
    g
     carrot
  • 100
    g
     red bell pepper
  • 10
    g
     basil leaves
1
Servings
0

Slice the chicken breast into thin strips.

Heat a pan over medium heat and add the green curry paste, stirring for about 1 minute.

Add the chicken strips to the pan and cook until they are no longer pink, about 5 minutes.

Pour in the coconut milk and bring to a simmer.

Add the broccoli, carrot, and red bell pepper to the pan and cook for another 10 minutes until the vegetables are tender.

Stir in the basil leaves and cook for an additional minute.

Serve hot with steamed rice or quinoa.

Contact About
Privacy Policy Terms of Service Sitemap