Chicken Thai Yellow Curry
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
601
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 601 cal. | (29 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 5.1 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 34.7 mg | (289 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 1,056 mg | (26 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 18.2 g | |||
| Uric acid | 433 mg | |||
| Cholesterol | 156 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the Coconut Curry
- 2 Tbsps vegetable oil
- 1 pc freshly grated ginger peeled and grated (thumb size piece)
- 2 cloves garlic cloves (crushed)
- 1 stalk Lemongrass (finely chopped)
- 2 Tbsps yellow Curry paste
- 2 cups chicken stock
- 2 cups Coconut milk
- 1 Tbsp Lime juice
- salt (to taste)
- peppers (to taste)
- For the Chicken
- 4 boneless, skinless Chicken breasts (halves)
- 3 Tbsps sesame oil
- 3 cloves garlic cloves (thinly sliced)
- 2 thai, red chili peppers (rinsed; seeded and roughly chopped)
- 4 Tbsps sweet Chili sauce
- 1 Tbsp Fish sauce
- water (as necessary)
- 4 sprigs Thai basil (rinsed and leaves plucked)
Preparation
Kitchen utensils
2 Pots mit Deckel, 1 Whisk, 1 Wooden spoon, 1 Cutting board, 1 Small knife, 1 großes Sieve, 1 flache Casserole dish (ca. 1,2 l Inhalt), 1 Tablespoon, 1 Measuring cups
Preparation steps
1.
For the Coconut Curry:
2.
Heat the oil in a large wok or skillet; gently saute the ginger, garlic and lemongrass until soft but not brown, 1 to 2 minutes.
3.
Add the curry paste, stir for 2 minutes; add the stock and coconut milk, stirring to blend. Bring to a boil, reduce heat and simmer gently for 15 minutes. Add the lime juice and season with salt and pepper. Keep warm.
4.
For the Chicken:
5.
Flatten the chicken using a meat hammer or rolling pin. Score one side of each chicken breast in a crisscross pattern then cut into bite-size portions.
6.
Heat the sesame oil in a large skillet and quickly cook the sliced garlic until it starts to brown. Add the chili peppers and chicken, cook for 2 minutes; add the chili sauce and fish sauce. Continue cooking, stirring constantly, until the chicken is cooked through. If the mixture is dry, add a little water, 1 tablespoon at a time.
7.
Combine the curry and chicken. Divide between bowls and garnish with basil leaves. Serve.
