Coconut Chicken Curry

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Coconut Chicken Curry
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Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 22 min.
Ready in
Calories:
313
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie313 cal.(15 %)
Protein33 g(34 %)
Fat15 g(13 %)
Carbohydrates11 g(7 %)
Sugar added5 g(20 %)
Roughage2.7 g(9 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E1.7 mg(14 %)
Vitamin K10.1 μg(17 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin20.4 mg(170 %)
Vitamin B₆0.8 mg(57 %)
Folate66 μg(22 %)
Pantothenic acid1.6 mg(27 %)
Biotin12.8 μg(28 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C26 mg(27 %)
Potassium824 mg(21 %)
Calcium58 mg(6 %)
Magnesium81 mg(27 %)
Iron4.4 mg(29 %)
Iodine2 μg(1 %)
Zinc1.9 mg(24 %)
Saturated fatty acids12.2 g
Uric acid247 mg
Cholesterol78 mg
Complete sugar11 g

Ingredients

for
4
Ingredients
6 medium sized Tomatoes
500 grams Chicken breasts
3 Kaffir lime leaves
1 handful Thai basil
250 milliliters Coconut milk
1 Tbsp Panang curry paste
2 Tbsps Nam pla
1 Tbsp brown sugar
How healthy are the main ingredients?
Chicken breastCoconut milksugarTomato

Preparation steps

1.

Dunk the tomatoes into boiling water, then in cold water and remove the peels. Remove the stalks and halve the tomatoes. Rinse the poultry meat, pat dry and cut into strips. Cut the lime leaves into thin strips. Rinse the basil, shake dry and pluck off the leaves.

2.

Pour the coconut milk in a saucepan and stir in the curry paste. Simmer over low heat about 1 minute. Then add the chicken, tomatoes, about 2/3 of the lime leaf strips, fish sauce and the sugar. Cook for about 5 minutes over low heat. In the last few minutes add the basil leaves. Then taste and serve in bowls. Garnish to taste with remaining lime leaf strips and an orchid flower.