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EatSmarter exclusive recipe

Chicken Curry

with Bamboo Shoots and Snow Peas

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Chicken Curry
465
calories
Calories

Chicken Curry - Fast food, Asian style - delicious, fresh and crisp

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easy
Difficulty
20 min.
Preparation
Nutritions
Fat18 g
Saturated Fat Acids8.3 g
Protein29 g
Roughage10 g
Sugar added0 g
Calorie465
1 serving contains
Calories465
Protein/g29
Fat/g18
Saturated fatty acids/g8.3
Carbohydrates/g45
Added sugar/g0
Roughage/g10
Bread exchange unit3.5
Cholesterol/mg50
Uric acid/mg250
Vitamin A/mg0.2
Vitamin D/μg0
Vitamin E/mg5.1
Vitamin B₁/mg0.4
Vitamin B₂/mg0.2
Niacin/mg17.4
Vitamin B₆/mg0.8
Folate/μg102
Pantothenic acid/mg2
Biotin/μg10.3
Vitamin B₁₂/μg0.3
Vitamin C/mg26
Potassium/mg911
Calcium/mg86
Magnesium/mg127
Iron/mg4
Iodine/μg11
Zinc/mg3.3

Recipe development: EAT SMARTER
Ingredients
Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Large knife, 1 Measuring cups, 1 Slotted spatula, 1 Paper towel, 1 Sieve, 1 Tablespoon, 1 Teaspoon, 1 Pot, 1 Wok

Ingredients

for 2 servings
3 ounces
4 ounces
Thai asparagus (or thin green asparagus)
4 ounces
Bamboo shoots (drained, from a jar)
7 ounces
4 ounces
pre-cooked Wheat grains (cooking bag, 10 minutes of cooking time)
1
Chicken breast (about 150 grams)
2 tablespoons
1 teaspoon
¾ cup
½ bunch
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Preparation steps

Step 1/11
Chicken Curry preparation step 1

Trim snow peas, rinse, drain and cut in half diagonally.

Step 2/11
Chicken Curry preparation step 2

Rinse asparagus, pat dry and cut off the woody ends. Cut asparagus in half diagonally.

Step 3/11
Chicken Curry preparation step 3

Drain the bamboo shoots. Rinse and halve the tomatoes.

Step 4/11
Chicken Curry preparation step 4

Cook wheat grains in boiling salted water according to package instructions.

Step 5/11
Chicken Curry preparation step 5

Meanwhile, rinse chicken, pat dry with paper towels and cut into strips.

Step 6/11
Chicken Curry preparation step 6

Heat wok, add the oil and swirl to coat the wok. Add chicken strips and brown over high heat while stirring. Season chicken with salt and pepper and remove from wok. Drain off oil.

Step 7/11
Chicken Curry preparation step 7

Add peas and asparagus to wok and fry over high heat, stirring constantly for 1 minute.

Step 8/11
Chicken Curry preparation step 8

Stir in curry paste and coconut milk and bring to a boil.

Step 9/11
Chicken Curry preparation step 9

Add strips of chicken, bamboo shoots and tomatoes and simmer for 2 minutes on medium heat. Season to taste with salt.

Step 10/11
Chicken Curry preparation step 10

Rinse Thai basil, shake dry, pluck off the leaves and fold into the vegetables.

Step 11/11
Chicken Curry preparation step 11

Drain and carefully open the cooking bag. Distribute wheat grains on 2 plates and serve with the chicken curry.

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