Thai Green Curry with Chicken

• porcje: 4 servings
• czas aktywny: 20 minutes
• całkowity czas: 45 minutes

Składniki

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

Wskazówki

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.

Wartości Odżywcze

• Kalorie: 583 kcal
• Tłuszcz Całkowity: 58 g
• Tłuszcz Nasycony: 38 g
• Tłuszcz Nienasycony: 0 g
• Cholesterol: 32 mg
• Sód: 931 mg
• Węglowodany Całkowite: 23 g
• Błonnik Pokarmowy: 11 g
• Cukry Całkowite: 13 g
• Białko: 23 g