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Coconut chicken and lime curry

by wiki
7 July, 2021
in Dinner
0
Coconut chicken and lime curry
Coconut chicken and lime curry
 

Don’t go out for Thai food when you can create your own sensational green chicken curry at home in less time than it would take to drive to the restaurant.

Nutrition

  • 2008 kj                     Energy

  • 35g                           Fat Total

  • 16g                           Saturated Fat

  • 3g                             Fibre

  • 33g                          Protein

  • 129mg                     Cholesterol

  • 1214.2mg                 Sodium

  • 6g                             Carbs (sugar)

  • 8g                             Carbs (total)

All nutrition values are per serve

0

Coconut chicken and lime curry

Serves: 4
Cooking time: 10 minutes
Level: Capable cooks
Print Recipe

Ingredients

  • 2 tablespoons peanut oil
  • 650g chicken thigh fillets, trimmed, thinly sliced
  • 1/4 cup Maesri Thai green curry paste
  • 270ml can coconut cream
  • 1 tablespoon fish sauce
  • 2 teaspoons brown sugar
  • 250g cherry tomatoes, halved
  • 1 cup coriander leaves
  • 1 tablespoon lime juice
  • Steamed jasmine rice, to serve
  • Lime wedges, to serve

Instructions

Step 1
Heat a wok over high heat until hot. Add 1 tablespoon of oil and half the chicken. Stir-fry for 2 to 3 minutes or until golden. Remove to a plate. Repeat with remaining oil and chicken.
Step 2
Add curry paste to wok. Stir-fry for 30 seconds or until aromatic. Return chicken and any juices to wok. Add coconut cream, fish sauce, brown sugar and tomatoes. Stir-fry for 2 to 3 minutes or until tomatoes just collapse. Stir through coriander and lime juice. Serve with steamed jasmine rice and lime wedges.

Author: Annette Forrest and Jenny Fanshaw
Image credit: Steve Brown
Publication: Super Food Ideas

Tags: chickentomatoes
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