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4 Serves
74 Mins
25 g
75 g
22 g
Prepare the ingredients by slicing the chicken breast into bite-sized pieces and chopping the onion and garlic using a chef's knife on a cutting board.
Ingredients, vitamins, and health benefits
Onion
Garlic
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BhutaneseVitamin E
1 mg / 15 mgVitamin K
98 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
42 µg / 400 µgCalcium
80 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
71 mg / 420 mgPhosphorus
428 mg / 1,250 mgPotassium
554 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
37 µg / 55 µgFiber
4 g / 28 gSugar
3 g / 50 gSaturated Fat
17 g / 20 gCholesterol
70 mg / 300 mgCaffeine
0 mgNet Carbs
71 gAlcohol
0 g
Heat the vegetable oil in a wok over medium heat and sauté the onion and garlic until fragrant.
Add the Thai green curry paste to the wok and stir-fry for a few minutes until the aroma is released.
Pour 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, salt, and black pepper to taste, then stir in the fresh Thai basil leaves.
Serve the curry hot over a portion of cooked rice.
Chicken Breast
Chicken Pieces
Vegetable Oil
Thai Green Curry Paste
Coconut Milk
Salt
Black Pepper
Fish Sauce
Fresh Basil
Cooked Rice
Vitamin A
55 µg / 900 µgVitamin C
8 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
98 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
42 µg / 400 µgCalcium
80 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
71 mg / 420 mgPhosphorus
428 mg / 1,250 mgPotassium
554 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
3 g / 50 gSaturated Fat
17 g / 20 gCholesterol
70 mg / 300 mgCaffeine
0 mgNet Carbs
71 gAlcohol
6
g50
g6
g
Malaysian
IndianZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
37 µg / 55 µg