Thai Green Curry
Moderate nutritional value
Thai chicken curry in coconut milk with green curry paste and basil.
Thai green curry is chicken simmered in coconut milk with green curry paste, Thai eggplant, bamboo shoots, makrut lime leaves and Thai basil, seasoned with fish sauce and palm sugar. A 345 g serving of the curry has about 405 kcal and 28 g of protein, but 29 g of fat, about 20 g of it saturated, mostly from the coconut milk, and about 1,050 mg of sodium. A 150 g serving of jasmine rice adds about 195 kcal.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 8.2g | 14.6% |
| Fat | 8.5g | 12.1% |
| Carbs | 3.1g | 1.0% |
| Simple Sugars | 1.08g | Estimate |
| Complex Carbs | 1.52g | Estimate |
| Fiber | 0.5g | 2.0% |
| Water | 79g | 3.2% |
| Calories | 118 | 5.2% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 6.03 | g | 30.1% |
| Monounsaturated | 0.99 | g | 4.0% |
| Polyunsaturated | 0.84 | g | 6.5% |
| Omega-3 | 0.252 | g | Estimate |
| EPA | 1 | mg | 0.1% |
| DHA | 3 | mg | 0.3% |
| Omega-6 | 0.588 | g | Estimate |
| Trans | 0.01 | g | 0.5% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 3.72 | mg |
| Vitamin E | 0.25 | mg |
| Selenium | 10.7 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 5.44 | mcg | 0.6% |
| vitamin B1 | 0.039 | mg | 3.3% |
| vitamin B2 | 0.072 | mg | 5.5% |
| vitamin B3 | 2.1 | mg | 13.1% |
| vitamin B6 | 0.174 | mg | 10.2% |
| vitamin B9 | 9.43 | mcg | 2.4% |
| vitamin B12 | 0.203 | mcg | 8.5% |
| vitamin C | 3.72 | mg | 4.1% |
| vitamin D | 0 (0 IU) | mcg | 0.0% |
| vitamin E | 0.251 | mg | 1.7% |
| vitamin K | 5.85 | mcg | 4.9% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 14 | mg | 1.4% |
| iron | 1.43 | mg | 7.9% |
| magnesium | 29 | mg | 7.2% |
| phosphorus | 104 | mg | 14.9% |
| potassium | 210 | mg | 8.1% |
| sodium | 300 | mg | 13.0% |
| zinc | 0.856 | mg | 7.8% |
| copper | 0.116 | mg | 12.9% |
| manganese | 0.323 | mg | 14.0% |
| selenium | 10.7 | mcg | 19.5% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 239 | mg | 34.1% | 164% |
| Isoleucine | 384 | mg | 27.4% | 140% |
| Leucine | 686 | mg | 25.1% | 123% |
| Lysine | 733 | mg | 34.9% | 168% |
| Methionine | 325 | mg | 31.0% | 155% |
| Phenylalanine | 634 | mg | 36.2% | 170% |
| Threonine | 378 | mg | 36.0% | 166% |
| Tryptophan | 93 | mg | 33.2% | 155% |
| Valine | 405 | mg | 22.3% | 111% |
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Allergens
Recipe
See full recipeIngredients
- Vegetable oil 2 tsp
- Green curry paste 3 tbsp
- Coconut milk 400 ml
- Water or chicken stock 200 ml
- Boneless chicken thighs, sliced 500 g
- Thai eggplants, quartered 150 g
- Bamboo shoots, drained 100 g
- Makrut lime leaves 4
- Fish sauce 1 1/2 tbsp
- Palm sugar 2 tsp
- Thai basil leaves 10 g
- Red chili, sliced 1 (10 g)
- Cooked jasmine rice to serve
Instructions
- 1
Heat the oil in a pot over medium heat and fry the curry paste for 2 minutes, until fragrant.
- 2
Add half the coconut milk and cook for 3 minutes, stirring, until the oil starts to separate.
- 3
Add the chicken and stir for 2 minutes to coat it in the paste.
- 4
Add the remaining coconut milk, the water, eggplants, bamboo shoots and torn lime leaves and simmer for 10-12 minutes, until the chicken is cooked and the eggplant is tender.
- 5
Season with the fish sauce and palm sugar.
- 6
Stir in the basil and chili and serve with jasmine rice.