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Ingredients
for
4
Coconut Chicken Curry
15 min., ready in 22 min.
Time:
313
calories
Calories:
Health Score:
62 / 100
Ingredientsfor
- 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
Preparation
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.
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 313 cal. | (15 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 2.7 g | (9 %) |