Dinner for 6

Thai Green Chicken Curry

Name: Thai Green Chicken Curry
Total time: 29 min
Yield: 6 servings
Cuisine: Thai
Ingredients: 1 tbsp oil (optional); 1 1/2 lb chicken thigh; 4 tbsp green curry paste; 1 1/2 cup chicken stock; 2 1/2 cups coconut milk; 2 tbsp palm sugar; 2 tsp fish sauce; 5 kaffie lime leaves; 1 cup bamboo shoots; 1 cup snow peas; 2 tsp lime juice; 1 1/2 cups thai basil leaves

Chicken thighs simmer with green curry paste, coconut milk, vegetables, lime leaves, and Thai basil until tender.

Typical price

$9.60for 4 servings

$2.40 per serving$9.60 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: cafedelites.com

29 minstart to table
Easydifficulty
6servings as written
$$typical cost tier

Thai Dairy-free Budget Family Dinners

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Chicken thighs, bone-in or boneless$2.29/lb typical	1.5 lb	$3.44Typical price
Broth or stock$0.07/oz typical	12 oz	$0.87Typical price
Coconut milk$0.14/oz typical	21 oz	$2.98Typical price
Lemons and limes$0.60 each typical	5	$3.00Typical price
Artichoke hearts, water chestnuts, roasted peppers$0.18/oz typical	6 oz	$1.08Typical price
Fresh peas and snap peas$3.49/lb typical	0.25 lb	$0.87Typical price
Juice, soda and mixers$0.04/oz typical	0.25 oz	$0.01Typical price
Fresh herbs (cilantro, parsley, basil)$1.49 each typical	0.75	$1.12Typical price
Total for the servings shown		$14.40

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilAsian sauces and pastesSugar and brown sugar

Not included in the cost.

Ingredients

1 tbsp oil (optional)
1 1/2 lb chicken thigh
4 tbsp green curry paste
1 1/2 cup chicken stock
2 1/2 cups coconut milk
2 tbsp palm sugar
2 tsp fish sauce
5 kaffie lime leaves
1 cup bamboo shoots
1 cup snow peas
2 tsp lime juice
1 1/2 cups thai basil leaves

Steps

Heat oil in a large pot over medium heat and cook the curry paste for 2 minutes.
Add the chicken and stir for 3 minutes to coat it with the paste.
Pour in the stock and coconut milk, then add palm sugar, fish sauce, and lime leaves.
Simmer uncovered for 12 minutes, stirring occasionally.
Add bamboo shoots and snow peas and cook for 5 minutes, until the chicken reaches 165 F.
Stir in lime juice and Thai basil before removing the curry from the heat.