Thai Green Curry

Name: Thai Green Curry
Yield: 4 servings
Cuisine: Thai
Ingredients: 225g new Potatoes; 100g green beans; 1 tbsp sunflower oil; 1 clove garlic; 4 tsp Thai green curry paste; 400ml coconut milk; 2 tsp Thai fish sauce; 1 tsp Sugar; 450g boneless Chicken; 2 fresh kaffir leaves lime; handfull basil; Boiled Rice

total: 0 min
effort: Easy
serves: 4
ratings: New

Cook along Get the ingredients

Ingredients come from PikaFresh, portioned for your table.

Watch it made

Video on YouTube, linked from Source: TheMealDBWatch on YouTube

Ways to have it tonight

Cook it, or let someone else do it.

Same dish, your evening. Sign in and Pika shows what reaches your street tonight; you choose.

Cook it yourselfCook-along, step by step

Hands-free steps, timers and a voice that waits for you.

Start cooking

Pika’s pick

Ingredients to your doorEverything, measured

The ingredients from PikaFresh, portioned for 4. You keep what’s already in your pantry.

Build my basket

From a neighbour or a chefHome cooked or PikaChef

When a verified home cook has it in the pot near you, or a chef can cook it at yours, it shows here.

See home cooked

Ingredients

Serves 4

Potatoes225 g
Green beans100 g
Sunflower oil1 tbsp
Garlic1 clove
Thai green curry paste4 tsp
Coconut milk400 ml
Thai fish sauce2 tsp
Sugar1 tsp
Chicken450 g
Lime2
Basil
Rice

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 0 min

1
Put the potatoes in a pan of boiling water and cook for 5 minutes. Throw in the beans and cook for a further 3 minutes, by which time both should be just tender but not too soft. Drain and put to one side.
2
In a wok or large frying pan, heat the oil until very hot, then drop in the garlic and cook until golden, this should take only a few seconds. Don’t let it go very dark or it will spoil the taste. Spoon in the curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours. Next, pour in the coconut milk and let it come to a bubble.
3
Stir in the fish sauce and sugar, then the pieces of chicken. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.

Steps 4 to 4 are in cook-along

Free with a PikaBox account, on the web or in the app.