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Thai Green Curry
Green curry is a comforting Thai classic. Here, Chef Hong braises chicken thighs in a coconut milk base, boosted with soft Japanese eggplant and aromatic Thai basil leaves. It’s served with a nutty mix of quinoa and rice, with a touch of chili adding heat.
Nutritional facts
Protein
42g
Carbs
64g
Calories
800
Fat
44g
Ingredients
Canola Oil, Pad Kee Mao Sauce, Soy Sauce, Chicken Thigh, Canola and Olive Oil Blend, Onion Powder, Black Pepper, Thai Basil, Garlic, Japanese Eggplant, Corn Starch, Sugar, Coconut Milk, Jasmine Rice, Kosher Salt, Granulated Garlic, Thyme, Tri-color Quinoa, Green Curry Paste, Red Bell Pepper, Paprika
Reviews
4.4
Based on 54 reviews
KAMIL KOC · 04/18/25
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About Hong Thaimee
Hong Thaimee is a Manhattan-based hospitality veteran in the New York restaurant industry, and prestigious restaurants and hotels in locations as varied as Paris, Tokyo, Dubai, the Maldives, Bahrain, and Thailand.
Trained under acclaimed chef Jean Georges Von Gerichten, she found success with her own restaurants - Ngam, Thaimee Table, and Thaimee Love, which is now transformed into a line of products. Hong’s cookbook, True Thai, is published by Rizzoli Books, and she is working on a new concept with Sterling Lord Literistic Agency. She sits on the City Harvest culinary council, and is a Chef Ambassador for RED, the AIDS charity.
Hong Thaimee has been featured in media outlets worldwide such as Vogue Japan, Elle Spain, New York Times, Bon Appétit, Epicurious, Food Network, NBC, and many more.
She is famous for modernizing Thai flavors with love and care as her favorite part of her day is packing a lunch box for her family. She is planning to do the same for you with CookUnity.
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