Lemongrass chicken over Thai yellow curry
with white rice, courgette and carrot- Cashewnoten
- Noten
- Soja
- Mosterd
- Macadamianoten
- Noten
- Paranoten
- Pecannoten
- Pistachenoten
- Walnoten
- Amandelnoten
- Hazelnoten
- May contain traces of allergens
- Mosterd
- Soja
Ingredients
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
Utensils
Cooking Steps
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.
Roughly chop the onion. Chop the courgette and carrot into thin crescents. 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.
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. 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.
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.
Slice the chicken. Add some more lime juice, sugar or salt to the curry to taste.
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.
