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Lemongrass chicken over Thai yellow curry

Lemongrass chicken over Thai yellow curry

with white rice, courgette and carrot

Allergens:
Cashewnoten
Noten
Soja
Mosterd

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total30 minutes
Cooking Time30 minutes
DifficultyEasy

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

25 g

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

¾ teaspoon

Cane sugar

Nutrition Values

Energy (kJ)3682 kJ
Calories880 kcal
Fat42.8 g
Saturated Fat18.6 g
Carbohydrate92.5 g
Sugar20.1 g
Dietary Fiber9.5 g
Protein32.2 g
Salt2.2 g
Potassium516 mg
Calcium74.2 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

Bowl
Garlic Press
Pan with Lid
Tall-Sided Pan
Wok or sautépan with lid

Cooking Steps

1

Boil plenty of water in a lidded pot or saucepan for the rice. Crush or mince the garlic. Peel the outer layer of the lemongrass. Slice the lemongrass in very thin rings and then mince. In a bowl, mix the chicken thighs with the lemongrass, ketjap and the garlic.

2

Roughly chop the onion. Chop the courgette and carrot into thin crescents. Heat a clean frying pan over medium-high heat and toast the cashew for 1 - 2 minutes. Take out of the pan and set aside. Cook the rice for 12 - 15 minutes, then drain, cover with the lid and set aside until serving.

Did you know... courgettes are technically classified as a fruit, as are cucumbers, pumpkins and tomatoes. Courgettes are high in iron, vitamin C and calcium.

3

Heat a drizzle of sunflower oil in the frying pan over medium heat and fry the chicken for 6 - 7 minutes per side, or until done. Meanwhile, heat a drizzle of sunflower oil in a lidded wok or deep frying pan and fry the curry paste for 1 minute over low heat. Add the onion and fry for 1 - 2 more minutes. Add the carrot and courgette and fry for another 1 - 2 minutes.

4

Cut the lime into 6 wedges. Add the coconut milk to the veggies, crumble in the stock cube, add the sugar and the juice of a lime wedge per person. Season with salt and pepper to taste. Cover the pan and allow to simmer gently for 8 - 10 minutes. 

5

Slice the chicken. Add some more lime juice, sugar or salt to the curry to taste. 

6

Serve the rice on one side of a deep plate. Divide the vegetable curry over the plates. Top with the lemongrass chicken. Garnish with the cashews. Add lime juice to taste.

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