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チキンとココナッツミルクのタイグリーンカレー Chicken coconut green Thai curry.

Updated: Nov 8, 2020


 このチキンとココナッツミルクのタイグリーンカレーはたった1つの鍋で作れます! いろんな味わいと香りを放ちます。




       ココナッツミルク、250ml 1缶


       500g 骨皮なし鶏もも肉、5cm角に切る


       生姜 小さじ1  すりおろし

       コリアンダー 細かく刻む 小さじ2

       グリーンカレーペースト 小さじ1〜3 


       トマト2個 みじん切り

       かぼちゃ 2カップ 角切り

       ライム しぼり汁大さじ1

       植物油またはココナッツオイル 大さじ1





 4.ココナッツミルク、かぼちゃ、トマト、塩、コショウを加え、混ぜ合わせます。 中火に弱め、約15〜20分間、水分が蒸発して濃くなるまで煮ます。

 5.食べる前に、ライムのしぼり汁とコリアンダーを加えます。 白ご飯やビーフンの上にすぐに盛り付けます。

  Chicken coconut green Thai curry

This chicken coconut curry can be made in only one pot! It will give off so many fabulous flavors

For 4 persons

⌚Prep: 15 min/ cook: 20 min


  • 1 can coconut milk, 250ml

  • 1-piece yellow onion, sliced

  •       500gr Boneless skinless thigh chicken, sliced in 5cm cubes

  • 1 clove garlic, minced finely

  • 1 teaspoon ground fresh ginger

  • 2 teaspoons coriander chopped

  • 1 to 3 teaspoons Thai green curry paste

  • Salt and pepper

  • 2 fresh tomato, chopped

  • 2 cups squash butternut, diced

  • 1 Tablespoon lime juice

  • 1 Tablespoon vegetable oil or coconut oil


1. In a large skillet or wok, add the oil, onion, and sauté over medium-high heat until the onion begins to soften for about 5 minutes.

2. Add the chicken and cook for about 5 minutes, until light coloration.

3. Add the garlic, ginger and the green Thai curry and cook for about 1 minute, or until fragrant; stir frequently.

4. Add the coconut milk, butternut, tomato, salt, pepper, and stir to combine. Reduce the heat to medium and allow mixture to gently boil for about 15 to 20 minutes, or until liquid volume has reduced as much as desired and thickens slightly.

5. Before to eating, add the lime juice and the coriander. Serve immediately over steamed white rice or rice noodles.

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