Kipfilet met groene kokossaus met rijst
met courgette, groene paprika en peultjesCalorieën
:
587 kcalEiwit
:
40.2g eiwitBereidingstijd
:
25 minutenDifficulty
:
Makkelijk-30% koolhydraten
Extra groente
Eiwitrijk
Allergenen:
- Pinda's
- Walnoten
- Paranoten
- Sesamzaad
- Noten
- Cashewnoten
- Amandelnoten
- Hazelnoten
- Macadamianoten
- Pistachenoten
- Pecannoten
- Kan sporen van allergenen bevatten
This recipe provides 261 grams of vegetables per portion.
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
Hoeveelheden
30 gram
Bruine snelkookrijst
10 gram
Gezouten pinda's
(Bevat: Pinda's Kan bevatten: Walnoten, Paranoten, Sesamzaad, Noten, Cashewnoten, Amandelnoten, Hazelnoten, Macadamianoten, Pistachenoten, Pecannoten)
½ stuk(s)
Courgette
50 gram
Peultjes
½ stuk(s)
Paprika
½ stuk(s)
Knoflookteen
5 gram
Dille, munt en bladpeterselie
¼ stuk(s)
Groene peper
½ stuk(s)
Limoen
½ zakje(s)
Groene currykruiden
90 ml
Kokosmelk
1 stuk(s)
Kipfilet
Niet inbegrepen in jouw bezorging
½ el
Zonnebloemolie
1 el
[Zoutarme] sojasaus
naar smaak
Peper en zout
Keukengerei
•Pan
•Köksvåg
•Koekenpan
•Citroenrasp
•Hoge kom
•Staafmixer
•Aluminiumfolie
Instructies
1
- Boil plenty of water in a pot or a saucepan. Weigh and boil the rice for 10-11 minutes. Drain and leave in the pan.
- Heat a dry frying pan over medium-high heat and toast the peanuts for 1 - 2 minutes.
- Cut the courgette in half and cut crescents. If preferred, carefully discard the tough ends of the mangetout.
- Slice the bell pepper into stripes. Peel the garlic and leave it whole.
2
- Pick the leaves from the herb stems, but leave them whole. Deseed a quarter green chili per person.
- Wash and zest the lime. Cut in wedges and juice a wedge per person in a high container.
3
- Heat a drizzle of sunflower oil in the same frying pan. Season the chicken breast with salt and pepper.
- Fry the chicken breast for 2 minutes per side. Reduce the heat and fry for a further 4 minutes per side or until done.
- Deglaze with half of the soy sauce.
4
- In the meantime, heat another frying pan over medium-high heat. Add a drizzle of sunflower oil and fry the whole garlic, courgette, mangetout, and bell pepper for 4 - 6 minutes. Remove the garlic and save it for later.
- Season with the green curry spices and salt and pepper. Fry for 1 more minute. Reduce the heat and keep warm until serving.
5
- Add the coconut milk, the rest of the soy sauce, lime zest, fresh herbs, fried garlic, and a quarter of the green chili pepper per person to a high container.
- Blend with an immersion blender until a smooth sauce.
- Take the chicken out of the pan and keep warm in aluminium foil.
- Heat the green coconut sauce from the chicken for 1 - 2 minutes in the pan.
6
- Serve the rice on one side of the plate.
- Add the vegetables next to the rice.
- Cut the chicken breast en place this on top of the rice and vegetables.
- Serve the green coconut sauce on top of the chicken. Serve with the leftover lime wedge.
