Thai Green Curry with Chicken Breast
Thai green curry with chicken breast - Keto treats from the Far East
Healthy, because
Even smarter
Nutritional values
Thai curry is already healthy in almost every variant, but in this recipe, we have taken it up a notch. Because we've added plenty of vegetables to use. For example, kale, promotes blood formation due to its iron content.
Low-carb gourmets take note: The curry with chicken breast fillet is ideal for this diet, as it contains hardly any carbohydrates.
If you like, you can modify this delicious after-work dish to make it vegan in no time at all: Simply replace the chicken breast fillet with tofu cubes and replace the fish sauce with soy sauce.
(Percentage of daily recommendation)
| Calorie | 307 cal. | (15 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 219.6 μg | (366 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 14.6 mg | (122 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 854 mg | (21 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Uric acid | 165 mg | |||
| Cholesterol | 120 mg |
Ingredients
- Ingredients
- 3 ½ ozs green baby eggplants
- 4 Kaffir lime leaves
- 2 skinless, boneless chicken breast fillets (about 4 ounces)
- 1 red chili pepper
- ⅓ oz Thai ginger
- 1 stalk Lemongrass
- 2 garlic cloves
- 2 ozs baby Kale
- 1 Tbsp Coconut oil
- 7 ozs Coconut milk
- 1 Tbsp Fish sauce
- 2 ½ ozs cilantro (1 handful)
Preparation steps
Pluck mini eggplants from the stems, clean, and wash. Wash lime leaves as well. Rinse boneless skinless chicken breast fillets, pat dry, and cut into strips.
Wash the chili pepper and cut into thin rings, removing the seeds. Peel the ginger and cut into thin slices. Remove outer leaves from lemongrass and cut into pieces about 1.5 inches long. Peel and finely dice garlic. Wash kale, pluck leaves from leaf veins, and cut into strips.
Heat coconut oil in a pot. Sauté garlic and chili in it for 2 minutes over medium heat. Deglaze with coconut milk and season with fish sauce. Add mini eggplants, lime leaves, ginger, lemongrass, and kale, bring to a boil, and simmer over low heat for 10 minutes.
Add chicken strips to the pot and cook for another 5 minutes. Meanwhile, wash the cilantro, shake dry, pluck the leaves, and sprinkle over the curry.
