Vegan Chicken Curry

Name: Vegan Chicken Curry with rice, green beans and bell pepper
Total time: 15 min
Yield: 2
Cuisine: Thais
Ingredients: 160 gram Vegan kipstukjes; 70 gram Zoete Aziatische saus; 10 gram Thais basilicum; 200 gram Gebroken sperziebonen; 150 gram Witte langgraanrijst; 2 stuk(s) Knoflookteen; 1 stuk(s) Limoen; 1 zakje(s) Maizena; 30 gram Gezouten pinda's; 1 stuk(s) Paprika; 1 bosje(s) Bosui; 1 el Zonnebloemolie; 1 el [Zoutarme] sojasaus; 2 tl Bruine basterdsuiker; 50 ml Zoutarme paddenstoelen- of groentebouillon; naar smaak Sambal; naar smaak Peper en zout

with rice, green beans and bell pepper

Bestel soortgelijke recepten voor € 3,10 per portie

Labels:

Plantaardig

Allergenen :

Soja

•Gluten

•Tarwe

•Pinda's

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

Bereidingstijd15 minuten

oventijd15 minuten

NiveauMakkelijk

Ingredienten

Hoeveelheden

80 gram

Vegan kipstukjes

(Bevat: Soja)

35 gram

Zoete Aziatische saus

(Bevat: Soja, Gluten, Tarwe)

5 gram

Thais basilicum

100 gram

Gebroken sperziebonen

75 gram

Witte langgraanrijst

1 stuk(s)

Knoflookteen

½ stuk(s)

Limoen

½ zakje(s)

Maizena

(Kan bevatten: Gluten)

15 gram

Gezouten pinda's

(Bevat: Pinda's Kan bevatten: Noten, Sesamzaad)

½ stuk(s)

Paprika

½ bosje(s)

Bosui

Zelf toevoegen

½ el

Zonnebloemolie

½ el

[Zoutarme] sojasaus

1 tl

Bruine basterdsuiker

25 ml

Zoutarme paddenstoelen- of groentebouillon

naar smaak

Sambal

naar smaak

Peper en zout

Voedingswaarden

Energie (kJ)3302 kJ

Energie (kcal)789 kcal

Vetten24.5 g

waarvan verzadigd3 g

Koolhydraten111.4 g

waarvan suikers18.6 g

Vezels12.3 g

Eiwitten26.8 g

Zout3.4 g

Benodigdheden

•Wok of hapjespan met deksel

•Kom

Instructies

Boil plenty of water two pots or saucepans. Cook the rice in one pot 12 - 15 minutes, then drain and set aside.
Boil the green beans in the other pot for 2 - 3 minutes, then drain and rinse with cold water.
Cut the bell pepper into thin strips. Finely chop the scallions, separating some of the white part from the greens. Crush or mince the garlic.

Heat a drizzle of sunflower oil in a lidded wok or deep frying pan and stir-fry the white part of the spring onion, garlic and bell pepper for 2 minutes over medium-high heat.
In the meantime, prepare the stock. Cut the lime into 4 wedges.
Transfer the vegan chicken and green beans to the pan with the vegetables.
Stir in the soy sauce, brown sugar, East-Asian-style sauce, stock, the juice of 1 lime wedge per person and sambal to taste. Tear in half of the Thai basil.

Cover with the lid and allow to cook for 5 - 7 minutes over medium heat. Season with salt and pepper.
In a bowl, mix 1 1/2 tbsp water per person with the cornflour.
Stir in the cornflour slurry. Heat for 1 minute without the lid on high heat. Season to taste with salt and pepper.
In the meantime, roughly chop the peanuts.

Serve the rice in a deep bowl and serve the stir-fried vegan chicken and vegetables on top.
Garnish with the salted peanuts, scallion greens and remaining Thai basil.
Serve with the rest of the lime wedges.

Did you know.. green beans are high in potassium, which helps maintain a healthy blood pressure. They're also a good source of iron and folic acid, both of which help us feel more energised.