South-east Asian Curry Bowl

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South-east Asian Curry Bowl
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 3 h. 40 min.
Ready in
Calories:
535
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie535 kcal(25 %)
Protein31.56 g(32 %)
Fat40.26 g(35 %)
Carbohydrates15.95 g(11 %)
Sugar added2.98 g(12 %)
Roughage0.97 g(3 %)
Vitamin A36.62 mg(4,578 %)
Vitamin D0.33 μg(2 %)
Vitamin E1.59 mg(13 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.23 mg(21 %)
Niacin12.3 mg(103 %)
Vitamin B₆0.64 mg(46 %)
Folate34.36 μg(11 %)
Pantothenic acid1.59 mg(27 %)
Vitamin B₁₂0.51 μg(17 %)
Vitamin C62.68 mg(66 %)
Potassium694.52 mg(17 %)
Calcium45.24 mg(5 %)
Magnesium88.19 mg(29 %)
Iron3.7 mg(25 %)
Zinc2.87 mg(36 %)
Saturated fatty acids24.9 g
Cholesterol156.51 mg

Ingredients

for
4
Ingredients
2 tablespoons Nut oil
2 shallots (finely chopped)
2 tablespoons green Thai curry paste
4 skinless Chicken thigh (diced)
1 ⅔ cups Coconut milk
1 ⅔ cups chicken stock
2 tablespoons Fish sauce
1 tablespoon soft light brown sugar
1 Lime (juiced)
pea Eggplant
2 large, red chile peppers (sliced)
Thai basil (leaves picked)
salt
freshly ground peppers
How healthy are the main ingredients?
Coconut milkshallotLimeEggplantsalt

Preparation steps

1.
Heat the oil in a saucepan set over a moderate heat until hot. Add the shallot and paste, frying for 2 minutes.
2.
Add the chicken and continue to cook for a further 3 minutes, stirring occasionally.
3.
Cover with the coconut milk and stock, and cook until simmering. Pour into a slow cooker.
4.
Cover with a lid and cook on a medium setting for 3 hours until chicken is tender.
5.
Stir through the fish sauce, sugar, lime juice, and pea eggplants, cooking uncovered for a further 15 minutes until slightly thickened.
6.
Season with salt and pepper before ladling into bowls. Garnish with sliced red chillies and Thai basil leaves.