Thai red chicken curry

Thai red chicken curry

4.6 532 valoraciones

Prep. 15min

Total 30min

4 portions

Ingredientes

Thai red curry paste
80 - 100 g
coconut milk
400 g
canned bamboo shoots cut into slices
220 g
cornflour
2 tbsp
fresh kaffir lime leaves
3
skinless chicken thigh fillets cut into slices (1 x 6 cm)
600 g
palm sugar or light brown sugar
30 g
fish sauce
2 tbsp
frozen green peas
100 g
broccoli cut into florets
100 - 200 g
fresh Thai basil leaves only, to taste
20
fresh long red chilli cut into thin slices, for garnishing

Dificultad

fácil

Inf. nutricional por 1 portion

Sodio 1158.9 mg

Proteína 34.9 g

Calorías 2015.3 kJ / 479.8 kcal

Grasa 30.1 g

Fibra 8.8 g

Grasas saturadas 16 g

Carbohidratos 14.2 g

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También incluido en

The Basic Cookbook 183 Recetas
Australia y Nueva Zelanda

The Basic Cookbook 120 Recetas
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