Chicken and Pepper Coconut Curry
Chicken and Pepper Coconut Curry - Asian cuisine - fast and delicious! Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
The lean chicken and cashew nuts in this dish provide plenty of protein and nerve-strengthening B vitamins, while peppers support the body's defenses with lots of vitamin C.
If you're vegetarian, you can replace the chicken breast with tofu or seitan.
(Percentage of daily recommendation)
| Calorie | 685 cal. | (33 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 60.2 μg | (100 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 31.4 mg | (262 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 154.6 μg | (52 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 12.9 μg | (29 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 292 mg | (307 %) | ||
| Potassium | 1,109 mg | (28 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 125 mg | (42 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 4.8 μg | (2 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 15.8 g | |||
| Uric acid | 369.6 mg | |||
| Cholesterol | 99.3 mg |
Ingredients
- Ingredients
- 4 ozs Long grain rice (Parboiled)
- salt
- 12 ozs Chicken breasts
- 1 Tbsp Coconut oil
- 2 tsps red Curry paste
- 4 ozs low fat Coconut milk
- 3 ozs Chicken broth
- 10 ozs red Bell pepper (2 red peppers)
- 1 bunch parsley
- 2 Tbsps soy sauce
- 1 oz Cashews
You can also thicken the sauce with flour. For this, mix 1 tbsp. wholemeal flour in a little cold water, stir into the sauce and bring to the boil once.
Preparation steps
Cook the rice in 2.5 times the amount of boiling salted water according to the package instructions.
In the meantime, rinse the chicken breast fillet, dab dry and cut into pieces or strips.
Heat the oil in a pan. Add the curry paste and stir-fry for 2 minutes at medium heat. Add coconut milk and stir until smooth. Stir in chicken stock and bring to the boil once.
Add the chicken meat to the coconut sauce, cover and cook over a low heat for 5 minutes.
In the meantime, quarter the peppers, remove the seeds, wash and cut them crosswise into thin strips.
Wash parsley, shake dry and pluck the leaves.
Add the pepper strips to the curry in the pan and continue cooking for 2 minutes at low heat.
Divide the rice between 2 plates. Season curry with salt and soy sauce. Fold in half the parsley. Arrange the curry on the rice and sprinkle with the remaining parsley and cashew nuts.
