Thai Curry with Brussels Sprouts and Chestnuts

5
Average: 5 (1 vote)
(1 vote)
Thai Curry with Brussels Sprouts and Chestnuts
share Share
print
bookmark_border Copy URL
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
436
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie436 cal.(21 %)
Protein12 g(12 %)
Fat20 g(17 %)
Carbohydrates50 g(33 %)
Sugar added0 g(0 %)
Roughage15.3 g(51 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E2 mg(17 %)
Vitamin K192.3 μg(321 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.4 mg(36 %)
Niacin4.7 mg(39 %)
Vitamin B₆0.9 mg(64 %)
Folate204 μg(68 %)
Pantothenic acid0.7 mg(12 %)
Biotin7.1 μg(16 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C176 mg(185 %)
Potassium1,546 mg(39 %)
Calcium104 mg(10 %)
Magnesium110 mg(37 %)
Iron4.6 mg(31 %)
Iodine3 μg(2 %)
Zinc1.7 mg(21 %)
Saturated fatty acids10.9 g
Uric acid101 mg
Cholesterol0 mg
Complete sugar22 g

Ingredients

for
4
Ingredients
1 onion
1 garlic clove
500 grams Brussels sprouts
400 grams Chestnuts
2 Tbsps sesame oil
400 milliliters Vegetable broth
3 Lime leaves
2 Tbsps yellow Curry paste
1 tsp Turmeric
salt
1 Lime (juice)
200 milliliters Coconut milk
1 Tbsp Peanut paste
1 generous pinch Cumin

Preparation steps

1.

Prepare the jasmine rice according to package instructions, adding 1 pinch of cumin to the cooking water. Peel the onion and garlic and cut or chop into cubes.

2.

Heat the oil in a large saucepan. Cook the onion and garlic briefly, stirring constantly. Add the Brussels sprouts and chestnuts. Pour in broth. Stir in the curry paste, lime leaves and turmeric. Simmer covered about 15 minutes over low heat.

3.

Combine the curry spice with the lime juice, coconut milk and peanut paste and season with salt. Serve with jasmine rice if desired.