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Ingredients
Thai Green Chicken Curry
- Ingredients
- 600 grams (approximately 21 1/2 ounces) ready to cook, skinless Chicken breasts
- 2 centimeters (approximately 3/4-inch) fresh ginger
- 1 garlic clove
- 2 Tbsps Lime juice
- 4 Tbsps sesame oil
- 300 milliliters (approximately 10 1/2 ounces) unsweetened Coconut milk
- 1 Tbsp green Curry paste
- 1 tsp freshly chopped mint
- 1 Tbsp freshly chopped cilantro
- salt
- freshly ground peppers
- 2 Tbsps Crème fraiche
- 200 grams (approximately 7 ounces) Snow peas
- 200 grams (approximately 7 ounces) green Green beans
- 200 grams (approximately 7 ounces) Zucchini
- 2 Tbsps soybean oil
- 1 Tbsp Lime juice
Wash the chicken, pat dry and cut into strips. Peel the ginger and garlic, chop finely and mix with the lime juice and oil. Add the chicken, toss to coat, cover and refrigerate 1 hour.
Heat a wok over high heat. Lift the chicken from the marinade and reserve. Add the chicken to the wok and toss to coat. Add the coconut milk and stir in the curry paste. Stir in the herbs and the remaining marinade, salt and pepper and simmer for about 10 minutes over medium heat. Then stir in the crème fraîche and season again.
Rinse the snowpeas, beans and zucchini and pat dry. Cut the zucchini into thin strips. Blanch the green beans, snowpeas, and beans in a pot of boiling salted water until crisp-tender, about 3 minutes.
In a pan heat 2 tablespoons of oil and sauté the zucchini strips until crisp-tender, Add the snowpeas, beans and lime juice and toss. Season with salt and pepper, transfer to plates and serve with the chicken curry.
(Percentage of daily recommendation)
| Calorie | 544 cal. | (26 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |