Chicken Coconut Curry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 527 cal. | (25 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 4.5 μg | (8 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 33 mg | (275 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 1,037 mg | (26 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 128 mg | (43 %) | ||
| Iron | 7.1 mg | (47 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 20.2 g | |||
| Uric acid | 453 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 200 grams (approximately 7 ounces) Snow peas
- 4 Chicken breasts
- 3 scallions
- 1 can 400 ml (approximately 13 1/2 ounces), unsweetened Coconut milk (400 ml, unsweetened)
- 1 Tbsp yellow Curry paste
- 2 garlic cloves
- 2 Tbsps Fish sauce
- 3 Limes
- 2 Tbsps sesame oil
- freshly ground peppers
Preparation steps
Rinse snowpeas and blanch in a pot of boiling salted water for 1-2 minutes. Drain and rinse under cold water. Rinse, pat dry and cut scallions into 2 cm (approximately 3/4-inch) pieces . Peel garlic and chop finely. Rinse chicken breasts, pat dry and cut into bite-size pieces. Heat sesame oil in a wok or large pan and saute the chicken until golden brown on all sides. Remove and set aside. In the remaining oil, saute the curry paste for a few seconds, then add the coconut milk and bring to a boil. Reduce the heat, add the garlic and scallions and simmer 2-3 minutes. Add the chicken and snowpeas and cook for another 1-2 minutes.
Add fish sauce to taste (a little goes a long way). Season to taste with salt and pepper. Arrange the chicken curry on a plate with jasmine rice and roasted cashews. Serve drizzled with a little lime juice or lime wedges.
