Name: Kipfilet met groene kokossaus met rijst met courgette, groene paprika en peultjes
Total time: 25 min
Yield: 2
Cuisine: Thais
Ingredients: 60 gram Bruine snelkookrijst; 20 gram Gezouten pinda's; 1 stuk(s) Courgette; 100 gram Peultjes; 1 stuk(s) Paprika; 1 stuk(s) Knoflookteen; 10 gram Dille, munt en bladpeterselie; ½ stuk(s) Groene peper; 1 stuk(s) Limoen; 1 zakje(s) Groene currykruiden; 180 ml Kokosmelk; 2 stuk(s) Kipfilet; 1 el Zonnebloemolie; 2 el [Zoutarme] sojasaus; naar smaak Peper en zout

HelloFresh

Recepten

Thaise Recepten

Kipfilet met groene kokossaus met rijst

met courgette, groene paprika en peultjes

Bestel soortgelijke recepten voor € 3,10 per portie

This recipe provides 261 grams of vegetables per portion.

Labels:

-30% koolhydraten

•Extra groente

•Eiwitrijk

Allergenen :

Jordnødder

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd25 minuten

oventijd25 minuten

NiveauMakkelijk

Ingredienten

Hoeveelheden

30 gram

Bruine snelkookrijst

10 gram

Gezouten pinda's

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

Zelf toevoegen

½ el

Zonnebloemolie

1 el

[Zoutarme] sojasaus

naar smaak

Peper en zout

Voedingswaarden

Energie (kJ)2457 kJ

Energie (kcal)587 kcal

Vetten30.1 g

waarvan verzadigd15.9 g

Koolhydraten38.7 g

waarvan suikers9.5 g

Vezels8 g

Eiwitten40.6 g

Cholesterol0.3 mg

Zout2.6 g

Potassium454.2 mg

Calcium64 mg

Iron1.4 mg

Benodigdheden

•Pan

•Köksvåg

•Koekenpan

•Citroenrasp

•Hoge kom

•Staafmixer

•Aluminiumfolie

Instructies

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.

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.

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.

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.

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.

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.