Photo: Takeaway, CC BY-SA 3.0, Wikimedia Commons

Green curry

Name: Green curry
Cuisine: Thailand
Ingredients: 50 g Chicken (breast, 50 g); Green curry; 50 g paste (50 g); 40 g Coconut milk (40 g); 30 g Carrot (30 g); 50 g Eggplant (50 g); 20 g Button mushrooms (20 g); 10 g Lemongrass (10 g); 5 g Garlic (5 g)

그린 커리

Central Thai variety of curry

Side dishesCourse

466kcal · per serving

Not spicySpice

No porkGluten-free

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About this dish

Green curry is a variety of curry originating from central Thailand.

Description: Wikipedia — Green curry, CC BY-SA 4.0

Recipe

Green Curry

Not spicyNo porkGluten-free

Ingredients Tap an ingredient to check it off

Servings1

Chicken닭고기(가슴살,(breast, 50 g)
50 g
Green curry그린커리
paste페이스트(50 g)
50 g
Coconut milk코코넛밀크(40 g)
40 g
Carrot당근(30 g)
30 g
Eggplant가지(50 g)
50 g
Button mushrooms양송이버섯(20 g)
20 g
Lemongrass레몬그라스(10 g)
10 g
Garlic마늘(5 g)
5 g

Nutrition per serving

466kcal

34.3gCarbs

48.5gProtein

14.9gFat

17.1mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Coarsely chop the garlic.
Cut the chicken breast, carrot, eggplant, and button mushrooms into bite-size pieces.
Add oil to a pan, saute the garlic, then add and stir-fry the eggplant, carrot, and button mushrooms in that order.
Add the green curry paste and stir-fry.
Add the lemongrass, one cup of water, and 2/3 of the coconut milk to step 4 and bring to a boil.
Adjust the thickness with the coconut milk to finish.

💡 TipThe spiciness of the green curry and the soft, lightly sweet coconut milk let you make it without adding sugar.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.