Geräte und Zubehör
Yellow chicken curry with rice
Zubereitung 15 Min
Gesamt 1 Std.
4 portions
Zutaten
-
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
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freshly squeezed lime juice1 tbsp
-
lime cut into wedges, to serve1
Schwierigkeitsgrad
einfach
Nährwerte pro 1 portion
Natrium
750.8 mg
Eiweiß
41.6 g
Brennwert
4113.3 kJ /
983.1 kcal
Fett
45.6 g
Ballaststoffe
8.3 g
gesättigte Fettsäuren
27.6 g
Kohlenhydrate
102 g
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Complete meals with the Varoma bundt
17 Rezepte
Australien und Neuseeland
Australien und Neuseeland
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