Thai chicken curry with vegetable spirals
Source: https://www.gefu.com/rcp_recipe/thai-chicken-curry-with-vegetable-spirals
Total time:
30 Minutes
Ingredients
| 1 | EL | Coconut oil |
| 600 | g | chicken breast, diced |
| 2 | TL | Thai red curry paste |
| 2 | Carrots | |
| 2 | Parsnips | |
| 2 | Zucchini | |
| 1 | Federation | Spring onion |
| 400 | g | Coconut milk |
| 1 | EL | Fish sauce |
| 2 | Kaffir lime leaves | |
| a half bunch coriander | ||
| a half bunch thai basil | ||
| Salt | ||
| Jasmine or Fragrant rice |
Preparation
Mix chicken breast cubes with the curry paste.
Cut zucchini into wide spirals with the SPIRELLI® XL Spiral Slicer, salt and drain in a sieve.
Peel carrot and parsnip and cut into thin spirals with the SPIRELLI® XL Spiral Slicer.
Clean the spring onions and cut into rings, pluck the coriander and basil leaves from the stems.
Heat coconut oil in a large coated skillet or wok over medium heat. Add in the chicken breast pieces and sauté for 5 minutes.
Add carrot and parsnip spirals and stir-fry for another 5 minutes. Add coconut milk, fish sauce and lime leaves, bring to a boil over medium heat and simmer for a few minutes until sauce is thickened.
Squeeze zucchini spirals and add with scallions and toss once.
Serve curry and sprinkle with cilantro and basil. Serve with jasmine or fragrant rice.
Nutritional values per serving
| Energy | 1.315,0 kJ | |
|---|---|---|
| Calories | 313,0 kcal | |
| Protein | 41,4 g | |
| Fat | 6,7 g | |
| Carbohydrates | 12,8 g |
Organisation
Category
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