Thai red chicken curry and rice

Thai red chicken curry and rice

4.6 53 évaluations

Préparation 10min

Total 40min

4 portions

Ingrédients

jasmine rice
200 g
boiling water plus extra to soak
240 g
Thai red curry paste
80 - 100 g
coconut milk
400 g
canned bamboo shoots cut into slices
220 g
makrut lime leaves
3
sea salt
¼ tsp
skinless chicken thigh fillet cut into thirds
600 g
palm sugar or light brown sugar
30 g
fish sauce
2 tbsp
frozen green peas
100 g
broccoli cut into florets
100 - 200 g
fresh Thai basil leaves only, to garnish
20
fresh long red chilli cut into thin slices, to garnish

Niveau

facile

Infos nut. par 1 portion

Sodium 1270.1 mg

Protides 32.8 g

Calories 2814.8 kJ / 672.8 kcal

Lipides 28.1 g

Fibre 4.8 g

Graisses saturées 17.6 g

Glucides 65.2 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Complete meals with the Varoma bundt 17 Recettes
Australie et Nouvelle-Zélande

Vous pourriez aussi aimer...

Pistachio and lemon curd cake

1h 15min

Baklava cheesecake

25h 45min

Baked chicken pizzaiola with Thermomix® Cutter (TM6)

55min

Classic christmas fruit mince

1h 10min

Tex-Mex tortillas with shredded pork and black beans

1h 20min

Scotch eggs

50min

Braised cabbage and leek with steamed salmon

45min

South African yellow rice using rice mode

20min

Creamy "Cambodian" style fish curry

40min

Malt loaf

3h 20min

Garlic and sage mash

30min

Turkey pasta in a creamy mushroom sauce

45min