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Description
http://www.taste.com.au/recipes/7378/coconut+chicken+curry Ginger and one mango potential variants.
Ingredients
US|METRIC
3 SERVINGS
- 750 grams chicken thigh fillets (trimmed, cut into thirds)
- 1 brown onion
- 2 garlic cloves
- 1 tsp. tumeric
- 2 Tbsp. red curry paste
- 1 lemongrass (stem, trimmed, bruised, thinly sliced)
- 1 red chilli (small)
- 600 mL coconut milk
- 15 fresh curry leaves
- 3/4 cup coriander leaves
- 1 lime (juiced)
- 1/2 red bell pepper
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Directions
- Heat 1 tablespoon oil in a wok or large frying pan over high heat. Add half the chicken. Cook, turning occasionally, for 3 to 4 minutes or until golden. Using a slotted spoon, transfer to a plate. Repeat with remaining chicken.
- Reduce heat to medium-high. Add remaining oil to wok. Add onion and garlic. Cook, stirring often, for 3 minutes. Add turmeric, curry paste, lemongrass, chilli.and red bell pepper. Cook, stirring, for 1 minute or until aromatic.
- Stir in coconut milk and curry leaves.. Bring to the boil. Reduce heat to low. Return chicken to wok. Cover and simmer for 15 to 20 minutes or until chicken is tender. Stir in coriander and 1 tablespoon lime juice. Spoon over rice and top with coriander sprigs. Serve with lime wedges.
NutritionView More
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1060Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1060Calories from Fat770 |
% DAILY VALUE |
Total Fat86g132% |
Saturated Fat53g265% |
Trans Fat |
Cholesterol210mg70% |
Sodium230mg10% |
Potassium1400mg40% |
Protein48g |
Calories from Fat770 |
% DAILY VALUE |
Total Carbohydrate29g10% |
Dietary Fiber7g28% |
Sugars9g |
Vitamin A25% |
Vitamin C90% |
Calcium10% |
Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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