Serves: 3 | Serving Size: 1/3 of dish
This soup has become part of our weekly menu. It has such great flavor and is filling. The ingredients are simple, but the flavor depth keeps you coming back for more. I recommend serving this with a side of white or brown rice, combine with soup if desired. Enjoy!
Ingredients:
- 1 tablespoon olive oil
- 1 onion chopped
- 2 tablespoons green curry paste
- 1 1/2 cups coconut milk
- 1/2 cup water
- 1 pound chicken thighs, cut into bite size pieces
- 3 1/2 ounces green beans, cut into short pieces
- 1 lime, finely grated rind and juice (about 2 tablespoons juice)
- 1 1/2 teaspoons lemon juice
- 4 bay leaves
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
- 1/4 cup coriander leaves
Directions:
- Heat oil in wok, or heavy based pan. Add onion and curry paste, cook for 1 minute, stirring constantly. Add coconut milk and water and bring to a boil.
- Add chicken pieces, beans, 1/2 of grated lime, 1/2 of lime juice, lemon juice and bay leaves, stir to combine. Reduce heat and simmer for 15 to 20 minutes or until chicken registers 165 degrees F.
- Remove bay leaves, add fish sauce, remaining lime juice, remaining grated lime rind and brown sugar; stir to combine. Serve with sprinkled coriander leave and enjoy!
Nutrition Information:
Per serving: Calories: 365; Total Fat: 23g; Cholesterol: 90mg; Sodium: 902mg; Total Carbohydrates: 11g; Dietary Fiber: 2g; Sugars: 7g; Protein: 26g
Nutrition Bonus: Potassium: 408mg; Vitamin A: 44%; Vitamin C: 14%; Calcium: 18%; Iron: 10%
*nutrition information does not include suggested side.
Adopted from: “Green Chicken Curry.” Recipe. The Essential Asian Cookbook 1997. San Diego: Thunder Bay Press, 1997. 113. Print.
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