Chicken Thigh Strips in Green Curry Sauce with coriander
over brown rice with green beans and appleCalories
:
617 kcalProtein
:
13.6g proteinTotal
:
25 minutesDifficulty
:
EasyExtra Veggies
Allergens:
- Vis
- Selderij
- May contain traces of allergens
This recipe provides 287g vegetables per portion
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
100 milliliters
Coconut milk
½ piece
Apple
150 g
Green beans
½ bunch
Scallions
10 milliliters
Fish sauce
(Contains: Vis)
5 g
Fresh coriander
(May be present: Selderij)
2.5 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
to taste
Salt and pepper
to taste
Sambal
Nutrition Values
Energy (kJ)2580 kJ
Calories617 kcal
Fat23.6 g
Saturated Fat16.1 g
Carbohydrate83.3 g
Sugar17.2 g
Dietary Fiber13.1 g
Protein13.6 g
Salt3 g
Potassium681.3 mg
Calcium144.9 mg
Iron1.9 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
•Large wok or sautépan with lid
Cooking Steps
1
- Boil plenty of water in a pot or saucepan. Cook the rice for 10 – 12 minutes, then drain and set aside.
- Finely chop the scallions and separate the white part from the greens. and mince or crush the garlic. Deseed the green chili pepper and finely chop a quarter per person.
- Discard the tips of the green beans and then cut in half.
- Separate the stems and leaves from the coriander. Finely chop the stems of the coriander.
2
- Heat a light drizzle of olive oil in a large wok or deep frying pan over medium-high heat. Fry the chicken and green beans for 1 - 2 minutes.
- Cut the lemongrass in half, squash it with a pan and then add it to the chicken.
- Add the garlic, coriander stems, white part of the scallions, green chili pepper, green curry spices and galangal, mix well and fry for 3 - 4 minutes. If you want it spicier, use the whole green pepper or add sambal to taste.
- Add the coconut milk and water (see pantry for amount), then bring to a boil and simmer for 5-7 minutes,
3
- Dice the apple.
- Add the apple, fish sauce* and the lime zest, juice of 1 lime wedge per person. Mix well and season to taste with salt and pepper.
- Put the lid on the pan and cook for 2 -3 minutes.
*Take care, this ingredient is salty! Add gradually as preferred.
4
- Seve the rice and curry on plates.
- Garnish with the green part of the scallions and coriander leaves.
- Serve with any remaining lime wedges.
