Green Curry With Chicken, Beef, Or Pork Recipe

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0 votes | 1021 views
Servings: 3


Cost per serving $2.05 view details
  • 1 1/2 c. coconut lowfat milk
  • 2 tsp green curry paste - (to 3 tspns)
  • 1 1/2 c. chicken breast, beef, or possibly pork (boneless) can use meat, seafood, or possibly a combination
  • 1 c. frzn peas thawed
  • 1 1/2 tsp sugar - (to 2 tspns)
  • 1 1/2 Tbsp. fish sauce - (to 2 tbspns)
  • 3 x fresh chili peppers
  • 5 x magrood leaves - (to 6)
  • 4 sprg fresh basil - (to 5)
  • 1 1/2 c. sliced green pepper and/or possibly bamboo shoots (canned)


  1. Cut the chicken into thin slices. Slice the green peppers, bamboo shoots, and fresh chili peppers lengthwise.
  2. Put about 1/2 c. coconut lowfat milk (the thick part on top) in a saucepan or possibly pot. Place on medium heat. Bring to boil and simmer till the fat from the coconut lowfat milk rises to the top. Add in the green curry paste and stir fry till it thickens and changes color. Add in the meat/seafood, fish sauce, and magrood leaves. Stir fry till the chicken is done.
  3. Add in the remaining coconut lowfat milk from the can and bring to a boil. Add in sugar, frzn peas, chili peppers, and green peppers or possibly bamboo shoots. Stir well and continue to cook slowly till it comes to a boil again. Add in sweet basil and remove from heat.
  4. This recipe yields 3 to 4 servings.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 214g
Recipe makes 3 servings
Calories 293  
Calories from Fat 140 48%
Total Fat 15.99g 20%
Saturated Fat 8.75g 35%
Trans Fat 0.11g  
Cholesterol 61mg 20%
Sodium 837mg 35%
Potassium 486mg 14%
Total Carbs 14.18g 4%
Dietary Fiber 4.7g 16%
Sugars 7.31g 5%
Protein 23.76g 38%
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