Thai Green Chicken Curry
Preparation time: Above 60 Minuti
Nutritional information: 431 kcal / per serving
Course: Second course
Seasonal dish: Summer
Enviromental Impact: Moderate (0.501kg CO2 eq)
A typical dish of Thai cuisine made from green curry paste, finely blended
Ingredients for 4 portions
- Chicken thigh meat (diced) 400 g
- Thai green curry paste 40 g
- Green bell pepper (diced) 300 g
- Onion (diced) 100 g
- Spring onions (sliced) 100 g
- Fresh coriander (chopped)
- Whipping cream 20 ml
- Cornflour 10 g
- Water 20 ml
- Chicken stock 200 ml
- Coconut milk 100 ml
- Olive oil 2 tbs
Preparation
Marinate the diced chicken thighs in Thai green curry paste overnight.
Heat oil in a thick bottom saucepain and seal off marinated chicken for 3 mins.
Add the onions, spring onions, and bell pepper and simmer for 10 mins.
Fold in the cream, coconut milk, and stock.
Mix the cold water with the cornflour and gradually stir into a curry to thicken.
Once thickened and a core temperature of at least 82°C is achieved, remove from heat and fold in the chopped coriander.
Enviromental Impact
Moderate
Details
Per serving:
0.501kg CO2 equivalent
Carbon footprint
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.