
Devices & Accessories
Yellow chicken curry with rice
Prep. 15 min
Total 1 h
4 portions
Ingredients
-
jasmine rice300 g
-
boiling water plus extra to soak360 g
-
fresh lemongrass white part only, cut into pieces3 stalks
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fresh turmeric peeled40 g
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fresh galangal peeled50 g
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vegetable oil50 g
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Korean chilli paste (gochujang)10 g
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ground turmeric¾ tsp
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makrut lime leaves10
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coconut water300 g
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coconut cream500 g
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palm sugar20 g
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sea salt½ tsp
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fish sauce1 tsp
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xanthan gum (see Tips)1 - 2 pinches
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skinless, boneless chicken thighs cut into pieces (4 cm)600 g
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nadine potato cut into cubes (1 cm)100 g
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carrot cut into rounds (0.5 cm)100 g
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red capsicum (approx. 200 g), cut into strips1
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fresh green beans cut into pieces (2 cm)100 g
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baby bok choy trimmed, cut into sixths, lengthways2
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freshly squeezed lime juice1 tbsp
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lime cut into wedges, to serve1
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
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