Asian-Inspired
Thai Green Curry with Chicken
4 servings
porciones20 minutes
tiempo activo45 minutes
tiempo totalIngredientes
2 tablespoons peanut oil
¼ cup Thai green curry paste
3 cloves garlic, minced
1 (1/4 inch thick) slice ginger, finely grated
2 boneless, skinless chicken breasts, thinly sliced
1 (15 ounce) can baby corn pieces, drained
1 (8 ounce) can bamboo shoots, drained
2 (13.5 ounce) cans coconut milk
2 tablespoons fish sauce
2 tablespoons palm sugar
6 makrut lime leaves
1 red bell pepper, cut into thin strips
1 orange bell pepper, cut into thin strips
¼ cup thinly sliced Thai basil, or more to taste
Instrucciones
Heat oil in a wok until it starts to shimmer. Add curry paste, garlic, and ginger; stir together and fry until fragrant, 2 to 3 minutes. Add chicken breast slices, stirring until coated. Cook until just slightly pink in the center, 3 to 5 minutes.
While chicken is cooking, place baby corn and bamboo shots in a small saucepan, cover with water, and place over high heat. Bring to a boil. Drain then cover with water again.
Pour coconut milk into the wok. Bring to a slow simmer, stirring occasionally, about 5 minutes. Drain corn and bamboo shoots and add in. Stir in fish sauce, palm sugar, and lime leaves. Bring back up to a simmer and cook for 5 minutes. Stir in bell pepper strips and cook until crisp-tender, about 3 minutes.
Remove curry from heat and stir in Thai basil.
Nutrición
Tamaño de la Porción
-
Calorías
583 kcal
Grasa Total
58 g
Grasa Saturada
38 g
Grasa No Saturada
0 g
Grasa Trans
-
Colesterol
32 mg
Sodio
931 mg
Carbohidratos Totales
23 g
Fibra Dietética
11 g
Azúcares Totales
13 g
Proteína
23 g
4 servings
porciones20 minutes
tiempo activo45 minutes
tiempo total