Coconut Chicken Curry
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
731
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 731 cal. | (35 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 2.8 μg | (5 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 22.5 mg | (188 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 745 mg | (19 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 124 mg | (41 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 20.3 g | |||
| Uric acid | 312 mg | |||
| Cholesterol | 78 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
