Coconut Chicken Curry

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Coconut Chicken Curry
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Health Score:
7,7 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
717
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie717 kcal(34 %)
Protein39 g(40 %)
Fat31 g(27 %)
Carbohydrates69 g(46 %)
Sugar added0 g(0 %)
Roughage3 g(10 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E5.5 mg(46 %)
Vitamin K1.3 μg(2 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin22.1 mg(184 %)
Vitamin B₆0.7 mg(50 %)
Folate36 μg(12 %)
Pantothenic acid1.8 mg(30 %)
Biotin12.4 μg(28 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C5 mg(5 %)
Potassium661 mg(17 %)
Calcium72 mg(7 %)
Magnesium118 mg(39 %)
Iron5.1 mg(34 %)
Iodine7 μg(4 %)
Zinc2.2 mg(28 %)
Saturated fatty acids20.2 g
Uric acid303 mg
Cholesterol78 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
500 grams Chicken breasts
salt
freshly ground peppers
3 Tbsps vegetable oil
2 Tbsps yellow Curry paste
125 milliliters Vegetable broth (Instant powdered)
400 milliliters Coconut milk (canned)
3 Tbsps lemon juice
1 Tbsp Fish sauce
8 Lemon leaves
4 stalks Lemongrass
350 grams Basmati rice
4 sprigs Thai basil
How healthy are the main ingredients?
Chicken breastCoconut milkBasmati ricesalt

Preparation steps

1.

Cook rice according to package directions.

2.

Rinse lemongrass, remove tough outer leaves and trim ends. Cut into 6 cm long (approximately 2 1/4 inch long) pieces. Rinse lemon leaves and Thai basil and shake dry. Strip a few leaves from stems and set aside. Cut chicken breasts into slices and season with salt and pepper.

3.

Heat oil in a wok or frying pan over medium heat. Add chicken and cook, stirring, until browned. Stir in curry paste, basil leaves and 4 lemon leaves. Add vegetable broth and coconut milk and bring to a boil. Simmer about 10 minutes. Season with lemon juice, fish sauce, salt and pepper.

4.

To serve, divide rice and chicken curry among plates, garnish decoratively with Thai basil and lemon leaves and top with lemongrass.