Appareils et accessoires
Yellow chicken curry with rice
Prép. 15min
Total 1h
4 portions
Ingrédients
-
jasmine rice300 g
-
boiling water plus extra to soak360 g
-
fresh lemongrass white part only, cut into pieces3 stalks
-
fresh turmeric peeled40 g
-
fresh galangal peeled50 g
-
vegetable oil50 g
-
Korean chilli paste (gochujang)10 g
-
ground turmeric¾ tsp
-
makrut lime leaves10
-
coconut water300 g
-
coconut cream500 g
-
palm sugar20 g
-
sea salt½ tsp
-
fish sauce1 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 strips1
-
fresh green beans cut into pieces (2 cm)100 g
-
baby bok choy trimmed, cut into sixths, lengthways2
-
freshly squeezed lime juice1 tbsp
-
lime cut into wedges, to serve1
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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Complete meals with the Varoma bundt
17 Recettes
Australie et Nouvelle-Zélande
Australie et Nouvelle-Zélande
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