Chicken Thigh Strips in Yellow Curry Sauce
over cauliflower rice with bell pepper4.0(1,1K)
Calories
:
722 kcalProtein
:
27.8g proteinTotal
:
20 minutesDifficulty
:
MediumCoconut milk adds a creamy and rich texture to curries with a little bit of natural sweetness. It balances spices, enhances flavours and gives the dish a smooth, luxurious consistency.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Garlic
½ piece
Bell pepper
½ piece
Red onion
75 g
White long grain rice
100 g
Chicken thigh strips with kebab spices
½ sachet(s)
Yellow curry spices
90 milliliters
Coconut milk
100 g
Cauliflower Rice
Not included in your delivery
¾ tablespoon
Sunflower oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3020 kJ
Calories722 kcal
Fat31.2 g
Saturated Fat16.9 g
Carbohydrate78.9 g
Sugar10.9 g
Dietary Fiber6.9 g
Protein27.8 g
Salt1.5 g
Potassium365.4 mg
Calcium22.8 mg
Iron0.6 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.
Utensils
•Pan with Lid
•Casserole with Lid
•Tall-Sided Pan
Cooking Steps
1
- Boil plenty of water in a pot or saucepan for the rice.
- Crush or mince the garlic and slice the onion into half rings.
- Cut the bell pepper into thin strips.
- Cook the rice for 12 - 15 minutes, covered, then drain and set aside.
2
- Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat. Fry the garlic, bell pepper, onion and chicken for 3 - 4 minutes.
- Add the curry spices and fry for 1 more minute, then stir in the coconut milk and lower the heat.
- Cover with the lid and allow to simmer for 6 - 8 minutes. Season to taste with salt and pepper.
3
- Heat a light drizzle of sunflower oil in a frying pan over medium-high heat.
- Fry the cauliflower rice for 3 - 4 minutes.
- Season with a generous amount of salt and pepper.
4
- Stir the cauliflower rice into the white rice.
- Serve on deep plates and top with the curry.
