Thai Green Chicken Curry
A flavourful
white meat curry.
Recipe created by Aramark.
Serves four
- 400 g Chicken thigh meat (diced)
- 40 g Thai green curry paste
- 300 g Green bell pepper (diced)
- 100 g Onion (diced)
- 100 g Spring onions (sliced)
- Fresh coriander (chopped)
- 20 ml whipping cream
- 10 g Cornflour
- 20 ml Water
- 200 ml Chicken stock
- 100 ml Coconut milk
- 2 tbs Olive oil
Nutritional information
Per serving: 431 Kcal
Environmental Impact
Per serving:
501 grams CO2 equivalence - carbon footprint
589 litres - water footprint
This recipe’s environmental sustainability level is: Good.
To eat sustainably at each meal, our advice is to keep within 1000 grams of CO2 equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO2, including dressing.
Method
Marinate the diced chicken thighs in Thai green curry paste overnight.
Heat oil in a thick bottom saucepain and seal off marinated chicken for 3 mins.
Add the onions, spring onions, and bell pepper and simmer for 10 mins.
Fold in the cream, coconut milk, and stock.
Mix the cold water with the cornflour and gradually stir into a curry to thicken.
Once thickened and a core temperature of at least 82°C is achieved, remove from heat and fold in the chopped coriander.
The Chef’s Advice
Top with roasted chickpeas before serving.
Nutritional Advice
Fresh herbs like coriander help to flavour a dish, reducing the need for salt.
Environmental Advice
Reduce your consumption of meat, especially red and processed meat.
Poultry are lower impact protein sources than red meat. To increase the sustainability of the dish, opt for organic or pasture-raised chicken whenever possible.
