Lemongrass Chicken with Fragrant Yellow Curry
over rice with cashews, lime & vegetablesCalories
:
875 kcalProtein
:
31g proteinTotal
:
30 minutesDifficulty
:
EasyAllergens:
- Cashewnoten
- Noten
- Soja
- Mosterd
- Macadamianoten
- Noten
- Paranoten
- Pecannoten
- Pistachenoten
- Walnoten
- Amandelnoten
- Hazelnoten
- May contain traces of allergens
- Mosterd
- Soja
.
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
Fresh lemongrass
1 piece
Chicken thigh
½ piece
Onion
½ piece
Courgette
½ piece
Carrot
10 g
Roasted cashew nuts
(Contains: Cashewnoten, Noten May be present: Macadamianoten, Noten, Paranoten, Pecannoten, Pistachenoten, Walnoten, Amandelnoten, Hazelnoten)
75 g
White long grain rice
½ sachet(s)
Yellow curry paste
(Contains: Soja, Mosterd May be present: Mosterd, Soja)
90 milliliters
Coconut milk
¼ piece
Lime
Not included in your delivery
½ tablespoon
[Reduced salt] ketjap manis
1 tablespoon
Sunflower oil
¼ piece
Low sodium chicken stock cube
½ teaspoon
Brown sugar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3661 kJ
Calories875 kcal
Fat43.9 g
Saturated Fat18.7 g
Carbohydrate90.9 g
Sugar20.2 g
Dietary Fiber6.6 g
Protein31 g
Salt2.2 g
Potassium555 mg
Calcium77.8 mg
Iron2.3 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 and cook the rice for 12 - 15 minutes, then drain and set aside until serving, covered.
- Chop the onion and crush or mince the garlic.
- Peel the outer layer of the lemongrass and discard. Finely chop and then mince the lemongrass.
- Slice the carrot and the courgette into thin crescents.
2
- In a bowl, combine the chicken with the lemongrass, the ketjap and the garlic.
- Heat a drizzle of sunflower oil in a frying pan over medium heat and fry the chicken for 6 - 7 minutes per side, or until done.
- Heat a drizzle of sunflower oil in a wok or deep frying pan over low heat and fry the curry paste for 1 minute.
3
- Add the onion, the carrot and the courgette to the wok, then fry for 2 - 3 minutes.
- Cut the lime into 6 wedges.
- Add the coconut milk, the sugar and the juice of 1 lime wedge per person, then crumble in the stock cube (see pantry for amount).
- Cover with the lid and allow to simmer gently for 8 - 10 minutes. Season to taste with salt and pepper.
4
- Taste the curry and add more lime juice, salt or sugar as preferred.
- Serve the rice deep plates with everything else alongside.
- Garnish with the cashews and serve with any remaining lime wedges.
