Low Calorie Lunch

Chicken and Pepper Coconut Curry

4.95
Average: 5 (20 votes)
(20 votes)
Chicken and Pepper Coconut Curry

Chicken and Pepper Coconut Curry - Asian cuisine - fast and delicious! Photo: Iris Lange-Fricke

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Health Score:
8,3 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
685
calories
Calories

Healthy, because

Even smarter

Nutritional values

The lean chicken and cashew nuts in this dish provide plenty of protein and nerve-strengthening B vitamins, while peppers support the body's defenses with lots of vitamin C. 

If you're vegetarian, you can replace the chicken breast with tofu or seitan. 

1 serving contains
(Percentage of daily recommendation)
Calorie685 kcal(33 %)
Protein48 g(49 %)
Fat28 g(24 %)
Carbohydrates59 g(39 %)
Sugar added0 g(0 %)
Roughage8.8 g(29 %)
Calorie689 kcal(33 %)
Protein48 g(49 %)
Fat29 g(25 %)
Carbohydrates58 g(39 %)
Sugar added0 g(0 %)
Roughage5.1 g(17 %)
Vitamin A0.8 mg(100 %)
Vitamin D0 μg(0 %)
Vitamin E8.3 mg(69 %)
Vitamin K60.2 μg(100 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.5 mg(45 %)
Niacin31.4 mg(262 %)
Vitamin B₆2 mg(143 %)
Folate154.6 μg(52 %)
Pantothenic acid2.4 mg(40 %)
Biotin12.9 μg(29 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C292 mg(307 %)
Potassium1,109 mg(28 %)
Calcium79 mg(8 %)
Magnesium125 mg(42 %)
Iron5.6 mg(37 %)
Iodine4.8 μg(2 %)
Zinc3.8 mg(48 %)
Saturated fatty acids15.8 g
Uric acid369.6 mg
Cholesterol99.3 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
2
Ingredients
4 ounces Long grain rice (Parboiled)
salt
12 ounces Chicken breasts
1 tablespoon Coconut oil
2 teaspoons red Curry paste
4 ounces low fat Coconut milk
3 ounces Chicken broth
10 ounces red Bell pepper (2 red peppers)
1 bunch parsley
2 tablespoons soy sauce
1 ounce Cashews
Product recommendation

You can also thicken the sauce with flour. For this, mix 1 tbsp. wholemeal flour in a little cold water, stir into the sauce and bring to the boil once.

Preparation steps

1.

Cook the rice in 2.5 times the amount of boiling salted water according to the package instructions.

2.

In the meantime, rinse the chicken breast fillet, dab dry and cut into pieces or strips.

3.

Heat the oil in a pan. Add the curry paste and stir-fry for 2 minutes at medium heat. Add coconut milk and stir until smooth. Stir in chicken stock and bring to the boil once.

4.

Add the chicken meat to the coconut sauce, cover and cook over a low heat for 5 minutes.

5.

In the meantime, quarter the peppers, remove the seeds, wash and cut them crosswise into thin strips.

6.

Wash parsley, shake dry and pluck the leaves.

7.

Add the pepper strips to the curry in the pan and continue cooking for 2 minutes at low heat.

8.

Divide the rice between 2 plates. Season curry with salt and soy sauce. Fold in half the parsley. Arrange the curry on the rice and sprinkle with the remaining parsley and cashew nuts.