Yellow chicken curry with rice
TM6 TM5 TM31

Yellow chicken curry with rice
3.5 (4 avaliações )
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Ingredientes

  • 300 g jasmine rice
  • 360 g boiling water, plus extra to soak
  • 3 stalks fresh lemongrass, white part only, cut into pieces
  • 40 g fresh turmeric, peeled
  • 50 g fresh galangal, peeled
  • 50 g vegetable oil
  • 10 g Korean chilli paste (gochujang)
  • ¾ tsp ground turmeric
  • 10 makrut lime leaves
  • 300 g coconut water
  • 500 g coconut cream
  • 20 g palm sugar
  • ½ tsp sea salt
  • 1 tsp fish sauce
  • 1 - 2 pinches xanthan gum (see Tips)
  • 600 g skinless, boneless chicken thighs, cut into pieces (4 cm)
  • 100 g nadine potato, cut into cubes (1 cm)
  • 100 g carrot, cut into rounds (0.5 cm)
  • 1 red capsicum (approx. 200 g), cut into strips
  • 100 g fresh green beans, cut into pieces (2 cm)
  • 2 baby bok choy, trimmed, cut into sixths, lengthways
  • 1 tbsp freshly squeezed lime juice
  • 1 lime, cut into wedges, to serve
Nutrição
por 1 portion
Energia
4113.3 kJ / 983.1 kcal
Proteína
41.6 g
Hidratos de carbono
102 g
Gordura
45.6 g
Gordura saturada
27.6 g
Fibra
8.3 g
Sódio
750.8 mg

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