Green Vegetable Curry with Chicken
Nutritional values
(Percentage of daily recommendation)
| Calorie | 395 cal. | (19 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 104.5 μg | (174 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 26.5 mg | (221 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 1,007 mg | (25 %) | ||
| Calcium | 149 mg | (15 %) | ||
| Magnesium | 111 mg | (37 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 10.7 g | |||
| Uric acid | 376 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 150 grams Peas (frozen)
- 150 grams green Beans
- 2 handfuls mixed Fresh herbs (such as mint, parsley, coriander)
- 2 scallions
- 150 grams Broccoli
- 1 small Zucchini
- 200 milliliters Coconut milk
- 1 Tbsp green Curry paste
- ½ stalk cinnamon
- 1 Lime leaf
- 200 milliliters Vegetable broth
- 600 grams Chicken breasts
- 1 Red chili pepper
- 2 Tbsps sesame oil (light)
- salt
- freshly ground peppers
- 1 Lime (juice)
- 1 Tbsp soy sauce
Preparation steps
Thaw the peas. Trim the beans, rinse and cut into 3 cm (approximately 1 1/4 inches) long pieces. Rinse the herbs, shake dry, pluck leaves and chop finely. Trim the scallions, rinse and cut into thin rings. Rinse the broccoli and cut into small florets. Rinse the zucchini, cut off ends and cut into thin slices.
Add 1-2 tablespoons of the solid mass of the coconut milk to a hot wok (or pan) and gently cook the curry paste. Add the cinnamon and lime leaf and pour in the remaining coconut milk and broth. Add the beans and cook 1-2 minutes. Add the broccoli, zucchini and scallions and simmer for another 5 minutes. Finally, mix in the peas and finish cooking for 1-2 minutes.
Season the curry sauce with lime juice and soy sauce to taste. Mix the chicken with herbs into the curry sauce, taste again and serve with coarsely ground pepper.
