Main courses
Coconut and lime chicken curry
This coconut milk chicken curry balances tangy lime, spicy curry paste and fragrant fresh basil.
35 minDifficulty: easy
Servings in this printout: 4
Ingredients
Servings
- 500 g chicken thigh fillets
- 400 ml full-fat coconut milk
- 2 tbsp Thai curry paste
- 150 g green beans
- 1 red bell pepper
- 1 tbsp fish sauce
- 1 lime
- 10 g Thai basil
- 1 tbsp coconut oil
Method
- Cut the chicken into bite-sized pieces and slice the bell pepper into strips. Fry the curry paste in the coconut oil for one minute.
- Add half the coconut milk and stir until smooth. Add the chicken and cook for 5 minutes.
- Pour in the rest of the coconut milk. Add the beans and bell pepper and simmer for 10–12 minutes until cooked through.
- Season with fish sauce and lime juice. Add torn Thai basil just before serving.
Nutrition per serving
Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.
- Net carbs
- 5.66 g
- Total carbohydrates (incl. fibre and polyols)
- 8.63 g
- Protein
- 26.99 g
- Fat
- 21.82 g
A reliable glycemic load estimate is not available.
Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.
Why is the estimate missing?
- full-fat coconut milk · A suitable GI value was unavailable for this ingredient.
- Thai curry paste · Suitable nutrition data was unavailable for this ingredient or product.
- red bell pepper · A suitable GI value was unavailable for this ingredient.
- lime · The amount could not be reliably converted to grams.
- A suitable GI value was unavailable for this ingredient.
- A suitable GI value was unavailable for this ingredient.
Notes
Curry pastes vary in heat and saltiness. Add the paste gradually and taste as you go.