Vous êtes transférer à la page française.

Redirect to French website

Vous quittez notre boutique en ligne et êtes transféré à la page de notre partenaire français.

You are now leaving our online shop and will be forwarded to our French partner. We hope you have fun shopping!

Пренасочване към българския уебсайт

Redirect to the Bulgarian website

Напускате нашия онлайн магазин и ще бъдете пренасочени към сайта на нашия български партньор. Надяваме се да се забавлявате при пазаруването!

You are now leaving our online shop and will be forwarded to our Bulgarian partner.

Ga door naar de Nederlandse website.

Redirect to Dutch website

U verlaat nu onze webwinkel en wordt doorverwezen naar onze Nederlandse partner.

You are now leaving our online shop and will be forwarded to our Dutch partner. We hope you have fun shopping!

Zostaniesz przeniesiony na polską stronę internetową.

Redirect to the Polish website

Opuszczasz nasz Sklep Internetowy i zostaniesz przeniesiony do naszego polskiego Sklepu Partnerskiego. Życzymy przyjemnych zakupów!.

You are now leaving our online shop and will be forwarded to our Polish partner.

Thai chicken curry with vegetable spirals

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

Recommended kitchen tools for this recipe