Thai curry with galanga
- Main dish
- 30 min. preparation
- Directly to...
Ingredients
Curry paste
Dish
Kitchen tools
EAT ME products in this recipe
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Preparation method
- Place all the ingredients for the curry paste, except the lime, in the blender or food processor. Squeeze the lime and add the juice. Blend to a smooth paste.
- Cook the rice according to the instructions on the package.
- Slice the onion into half rings. Halve the sweet peppers, remove the seeds and slice the flesh into strips. Slice the chicken breast into 3 cm strips. Top and tail the haricots verts. Slice the mushrooms into quarters and slice the paksoy into strips.
- Heat the coconut oil in a wok. Stir-fry the chicken on a high heat in about 2 minutes until golden brown. Add the onion and curry paste and fry for 1 minutes. Add the sweet peppers and mushrooms and stir-fry for another 3 minutes. Add the mangetout, paksoy and the curry paste and stir fry for another 1 minute.
- Pour in the coconut milk. Stir and simmer on a low heat for approx. 8 minutes. Serve the curry with the rice.
Nutrition value per person/bite
- kcal
- 720
- protein
- 27 gr
- fat
- 35 gr
-
- saturated
- 25 gr
- carbohydrates
- 72 gr
-
- sugars
- 9 gr
- fibers
- 5 gr
