Coconut Chicken Curry
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 22 min.
Ready in
Calories:
313
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 313 cal. | (15 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 10.1 μg | (17 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 20.4 mg | (170 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 12.8 μg | (28 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 824 mg | (21 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 12.2 g | |||
| Uric acid | 247 mg | |||
| Cholesterol | 78 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 medium sized Tomatoes
- 500 grams Chicken breasts
- 3 Kaffir lime leaves
- 1 handful Thai basil
- 250 milliliters Coconut milk
- 1 Tbsp Panang curry paste
- 2 Tbsps Nam pla
- 1 Tbsp brown sugar
Preparation steps
1.
Dunk the tomatoes into boiling water, then in cold water and remove the peels. Remove the stalks and halve the tomatoes. Rinse the poultry meat, pat dry and cut into strips. Cut the lime leaves into thin strips. Rinse the basil, shake dry and pluck off the leaves.
2.
Pour the coconut milk in a saucepan and stir in the curry paste. Simmer over low heat about 1 minute. Then add the chicken, tomatoes, about 2/3 of the lime leaf strips, fish sauce and the sugar. Cook for about 5 minutes over low heat. In the last few minutes add the basil leaves. Then taste and serve in bowls. Garnish to taste with remaining lime leaf strips and an orchid flower.
