Fragrant Thai-Style Green Chicken Curry
over brown rice with coriander, lime & green beansCalories
:
792 kcalProtein
:
35.1g proteinTotal
:
25 minutesDifficulty
:
EasyExtra Veggies
Allergens:
- Vis
- Selderij
- May contain traces of allergens
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
75 g
Quick-cook brown rice
1 piece
Garlic
½ piece
Lime
¼ piece
Green chili pepper
½ piece
Fresh lemongrass
½ sachet(s)
Green curry spices
90 milliliters
Coconut milk
½ piece
Apple
150 g
Green beans
⅓ bunch
Scallions
8 milliliters
Fish sauce
(Contains: Vis)
5 g
Fresh coriander
(May be present: Selderij)
1.25 teaspoon
Fresh ginger
½ sachet(s)
Dried galangal
120 g
Chicken thigh strips with kebab spices
Not included in your delivery
¼ tablespoon
Olive oil
40 milliliters
Water for the sauce
Nutrition Values
Energy (kJ)3313 kJ
Calories792 kcal
Fat33.9 g
Saturated Fat17.8 g
Carbohydrate82.6 g
Sugar15.3 g
Dietary Fiber12 g
Protein35.1 g
Salt2.9 g
Potassium718.4 mg
Calcium157.3 mg
Iron2.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Boil plenty of water in a pot or saucepan. Cook the rice for 10 – 12 minutes, then drain and set aside.
- Peel the ginger and then mince it or use a microplane as preferred.
- Deseed and finely chop the green chili pepper*.
- Discard the tips of the green beans and then cut in half.
*Take care, this ingredient is spicy! Use as preferred.
Did you know... the green beans in this recipe contain contains fibre, a nutrient that contributes to digestive regularity.
2
- Finely chop the scallions and separate the white part from the greens.
- Crush or mince the garlic.
- Bruise or pierce the lemongrass in three places.
- Tear the coriander leaves off of the stems. Set aside the leaves to use later as garnish, then finely chop the stems.
3
- Heat a light drizzle of olive oil in a large wok or deep frying pan over medium-high heat.
- Fry the chicken and the green beans for 1 - 2 minutes.
- Add the garlic, the ginger, the lemongrass, the coriander stems, the white part of the scallions, the chili pepper, the green curry spices and the galangal.
- Mix well to combine and fry for 3 - 4 minutes.
4
- Stir in the coconut milk and the water for the sauce, then bring to the boil (see Tip).
- Allow the curry to simmer for 5 - 7 minutes.
Tip: if you'd prefer the curry to be spicier, add some sambal as preferred.
5
- Meanwhile, dice the apple.
- Zest and quarter the lime.
- Transfer the apple to the curry, then add the lime zest, the fish sauce* and the juice of a quarter lime per person.
- Mix well to combine and cook for 2 - 3 minutes, covered.
*Take care, this ingredient is salty! Add gradually as preferred.
6
- Serve the rice and the curry on deep plates.
- Garnish with the scallion greens and the coriander leaves.
- Serve any remaining lime wedges alongside.
