Yellow chicken curry with rice

Yellow chicken curry with rice

3.6 12 ratings

Prep. 15 min

Total 1 h

4 portions

Ingredients

jasmine rice
300 g
boiling water plus extra to soak
360 g
fresh lemongrass white part only, cut into pieces
3 stalks
fresh turmeric peeled
40 g
fresh galangal peeled
50 g
vegetable oil
50 g
Korean chilli paste (gochujang)
10 g
ground turmeric
¾ tsp
makrut lime leaves
10
coconut water
300 g
coconut cream
500 g
palm sugar
20 g
sea salt
½ tsp
fish sauce
1 tsp
xanthan gum (see Tips)
1 - 2 pinches
skinless, boneless chicken thighs cut into pieces (4 cm)
600 g
nadine potato cut into cubes (1 cm)
100 g
carrot cut into rounds (0.5 cm)
100 g
red capsicum (approx. 200 g), cut into strips
1
fresh green beans cut into pieces (2 cm)
100 g
baby bok choy trimmed, cut into sixths, lengthways
2
freshly squeezed lime juice
1 tbsp
lime cut into wedges, to serve
1

Difficulty

easy

Nutrition per 1 portion

Sodium 750.8 mg

Protein 41.6 g

Calories 4113.3 kJ / 983.1 kcal

Fat 45.6 g

Fibre 8.3 g

Saturated Fat 27.6 g

Carbohydrates 102 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Complete meals with the Varoma bundt 17 Recipes
Australia and New Zealand

You might also like...

Slow-cooked lamb Madras

2 h 15 min

Spicy chicken with fragrant coconut rice

1 h 45 min

Traditional fried rice (Nasi Goreng Tek-Tek)

20 min

All in one bowl bolognese

40 min

Beef and cashew nut yellow curry

25 min

Yellow Curry with Mushroom (Dandelion restaurant)

1 h

Creamy potato mash

30 min

Fast lamb curry with chickpea and cauliflower rice (Diabetes)

25 min

Creamy beef curry and rice

1 h 15 min

Sri Lankan red beef curry with rice

1 h 40 min

Lemon roast chicken

1 h 35 min

Creamy chicken curry and rice

45 min