4 Serves
98 Mins
Using a chefs knife and cutting board, slice the chicken breast into bite-sized pieces and finely chop the aromatics.
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GeorgianVitamin E
4 mg / 15 mgVitamin K
80 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
67 µg / 400 µgCalcium
178 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
106 mg / 420 mgPhosphorus
404 mg / 1,250 mgPotassium
676 mg / 4,700 mgSodium
1210 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
33 µg / 55 µgFiber
5 g / 28 gSugar
8 g / 50 gSaturated Fat
20 g / 20 gCholesterol
46 mg / 300 mgCaffeine
0 mgNet Carbs
28 gAlcohol
0 g
Heat the cooking oil in a large pot over medium heat and sauté the green curry paste until fragrant.
Stir in the coconut milk and bring to a gentle simmer, then add the chicken pieces and cook until tender.
Season the curry with fish sauce, palm sugar, and a pinch of salt and pepper to taste.
Stir in the kaffir lime leaves and fresh Thai basil just before removing from the heat to preserve their aroma.
Ladle the curry into bowls and serve hot.
51
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Canadian