Chicken Stew with Coconut Milk
(1 vote)
(1 vote)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
383
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 383 kcal | (18 %) | ||
| Protein | 29.8 g | (30 %) | ||
| Fat | 21.9 g | (19 %) | ||
| Carbohydrates | 16 g | (11 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 3 scallions
- 2 garlic cloves
- 50 grams fresh ginger
- 1 l Instant chicken broth
- 2 tsps Lemongrass
- 150 grams white button Mushroom
- 200 grams Chicken breasts
- 100 grams Frozen pea
- 200 grams unsweetened Coconut cream
- chili peppers
- 2-3 tablespoons Lime juice
- 2-3 tbsp asian. Fish sauce
- Iodized salt
- cilantro
Preparation steps
1.
Rinse the scallions and cut into rings. Peel the garlic and finely dice both. Boil the broth. Add the scallions, garlic, ginger and lemongrass and cook uncovered.
2.
Clean the mushrooms and cut into quarters. Cut the meat into very thin strips and coarsely chop the coconut cream. After 15 minutes, add the mushrooms, meat, coconut cream, peas and chili powder into the broth and cook for another 4 minutes.
3.
Lastly, add the lime juice and fish sauce and season with salt. Sprinkle with cilantro and serve.
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