Super Quick Thai Green Chicken Curry
with mangetout, lime and peanutsCalories
:
753 kcalProtein
:
30.4g proteinTotal
:
15 minutesDifficulty
:
EasyAllergens:
- Vis
- Pinda's
- Walnoten
- Paranoten
- Sesamzaad
- Noten
- Cashewnoten
- Amandelnoten
- Hazelnoten
- Macadamianoten
- Pistachenoten
- Pecannoten
- May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
100 g
Chicken thigh strips with Mediterranean herbs
75 g
White long grain rice
½ sachet(s)
Green curry spices
½ sachet(s)
Yellow curry spices
10 milliliters
Fish sauce
(Contains: Vis)
90 milliliters
Coconut milk
200 g
Thai-style vegetable mix with mangetout
5 g
Thai basil
10 g
Salted peanuts
(Contains: Pinda's May be present: Walnoten, Paranoten, Sesamzaad, Noten, Cashewnoten, Amandelnoten, Hazelnoten, Macadamianoten, Pistachenoten, Pecannoten)
Not included in your delivery
½ tablespoon
Sunflower oil
½ tablespoon
[Reduced salt] soy sauce
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3152 kJ
Calories753 kcal
Fat35.1 g
Saturated Fat17.4 g
Carbohydrate75.9 g
Sugar5.3 g
Dietary Fiber6.4 g
Protein30.4 g
Salt5.3 g
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 8 - 11 minutes or until done.
2
- Heat a drizzle of olive oil in a wok or deep frying pan over medium-high heat. Fry the chicken for 3 - 4 minutes.
- Meanwhile, chop the Thai basil and the peanuts.
3
- Add the vegetable mix and fry for another 3 - 4 minutes. Season with salt and pepper to taste
- Add the soy sauce, the green curry spices, the green curry spices, the fish sauce and the coconut milk and cook for another 3-4 minutes.
4
- Serve the rice in deep plates. Top with the chicken curry.
- Garnish with the Thai basil.
- Serve with the rest of the lime wedges.
