Chicken Peanut Curry
Fast food with lots of added value: lean chicken filet and peanut kernels provide plenty of protein, peppers support the body's defences with vitamin C and the hot spices boost the metabolism. And thanks to the coconut milk, the curry becomes nice and creamy.
Kochbeutelreis is a tried and tested classic for fast cooking, but it also comes with unnecessary plastic. You are not in such a hurry? Then go for conventional, loose natural rice. The cooking time here varies between 25 and 30 minutes.
(Percentage of daily recommendation)
| Calorie | 597 cal. | (28 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 22.2 mg | (185 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 13.4 μg | (30 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 136 mg | (143 %) | ||
| Potassium | 740 mg | (19 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 268 mg | |||
| Cholesterol | 62 mg |
Ingredients
- Ingredients
- 4 ozs
- salt
- 7 ozs Chicken breasts
- 1 Tbsp vegetable oil
- 2 tsps red Curry paste
- ¾ cup Coconut milk (9% fat)
- 1 ¼ cups Chicken broth
- 2 red Bell pepper (each 150 grams)
- 5 sprigs cilantro
- 2 Tbsps Shelled peanut (about 30 grams)
- soy sauce
Preparation steps
Cook rice in boiling salted water according to package instructions.
Meanwhile, rinse the chicken, pat dry with paper towels and cut into thin slices.
Heat oil in a pan. Add curry paste and fry while stirring. Pour in coconut milk and stir until smooth. Stir in broth and return to a boil.
Add chicken, cover and cook for 5 minutes on low heat.
Meanwhile, cut bell peppers into quarters, remove seeds, rinse and cut crosswise into thin strips.
Rinse cilantro, shake dry and pluck the leaves. Chop peanuts coarsely.
Add bell pepper strips and half of the peanuts to the curry and continue to cook for 2 minutes.
Drain the cooking bag, open it carefully and divide the rice between 2 plates. Season curry with salt and soy sauce. Stir in cilantro. Spoon curry on the rice and sprinkle with remaining peanuts.