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Yellow chicken curry with rice

Yellow chicken curry with rice
3.5 11 évaluations
Prép. 15min
Total 1h
4 portions
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Ingrédients

  • 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

Niveau

facile

Infos nut. par 1 portion

Sodium 750.8 mg
Protides 41.6 g
Calories 4113.3 kJ / 983.1 kcal
Lipides 45.6 g
Fibre 8.3 g
Graisses saturées 27.6 g
Glucides 102 g

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Également présenté dans

Complete meals with the Varoma bundt 17 Recettes
Australie et Nouvelle-Zélande

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