Creamy Thai Chicken Curry
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
701
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 701 cal. | (33 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 61.2 μg | (102 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 35.3 mg | (294 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 17.2 μg | (38 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,087 mg | (27 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 495 mg | |||
| Cholesterol | 140 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 ¼ cups fragrant Rice
- 4 mild chili peppers (chopped)
- 1 clove garlic cloves (finely diced)
- 1 onion (finely diced)
- vegetable oil
- 2 Tbsps red Curry paste
- 1 cup chicken stock (or other poultry stock)
- ⅞ cup Coconut milk
- 4 Chicken breasts (120 g each, cut in pieces)
- 2 Tbsps chopped cilantro
- 1 ¾ cups fine Green beans
- cilantro (to garnish)
Preparation steps
1.
Cook the rice in boiling, salted water according to the instructions on the packet.
2.
Sauté the chilli, garlic and onion briefly in 1-2 tbsp of hot oil. Mix the curry paste through and deglaze with the stock. Add the coconut milk and simmer gently for around 10 minutes, stirring occasionally, to thicken slightly.
3.
Fry the chicken in 1-2 tbsp of hot oil on a low heat for 3-4 minutes, stirring. Season with salt and stir the coriander leaves through. Remove from the heat and leave for a short while for the flavours to develop.
4.
Cook the beans for 5-7 minutes in boiling, salted water. Drain well.
5.
Divide the rice between four plates, add the chicken, top with the sauce and the beans and serve garnished with coriander.
