Green Thai Curry
A creamy coconut curry with chicken and vegetables – mildly spiced and ready in half an hour.
- Prep time
- Prep time: 10 min
- Cook time
- Cook time: 20 min
- 4 servings
- 4 servings
- Difficulty
- Easy
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Ingredients
- Chicken breast500 g
- Coconut milk1 can
- Green curry paste2 tbsp
- Aubergine1 piece
- Bell pepper1 piece
- Thai basil0.5 bunch
- Fish sauce1 tbsp
- Rice300 g
- Vegetable oil1 tbsp
Preparation
- 1
Cook the rice according to the package (about 15 min).
- 2
Fry the green curry paste in the oil for 1 min, add the chicken and fry it for 4 min.
- 3
Pour in the coconut milk, add the aubergine and bell pepper and let everything simmer for 12 min. Season with fish sauce.
- 4
Stir in the Thai basil and serve the curry with the rice.
What makes this recipe special
The recipe comes first — no long preamble. Down here you'll find real numbers for this exact dish: season, plant diversity, meat in comparison.
In September, Aubergine and Bell pepper are in season — fresher and usually cheaper than imported.
Why cooking in season pays offWith 4 different plant species, this recipe brings you closer to the target of 30 plants per week.
Why 30 plants a week?With around 125 g of meat or fish per serving, this dish is above the average meat meal in Western Europe (approx. 60 g).
How mangia shows your balanceThat's this dish — to see how your whole week adds up (plants, meat, season), the mangia balance does the tracking for you, without any counting.
What mangia can doAvg. values: Western European nutrition studies · 30-plant goal: American Gut Project 2018 / ZOE
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