Filter
Reset
Sort ByRelevance
Tiffany Rupp
Spicy curry with chicken and green vegetables
Curry of rice, green curry paste, chicken fillet, coconut milk, garden peas and spinach.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Boil the rice according to the instructions on the package. Drain, put back in the pan and leave to use with the lid on the pan.
-
Meanwhile, cut the onions. Heat the oil in the frying pan and fry the curry paste 2 min. On low heat.
-
Add the onion and chicken dumpling strips and fry while stirring for 3 minutes. Add the coconut milk and peas and bring to the boil.
-
Cook gently for 6 minutes on low heat.
-
Add the spinach in parts and allow to shrink. If necessary, season with salt.
-
Divide the rice over the bowls or deep plates and scoop up the curry.
Blogs that might be interesting
-
25 minMain dishpeanut oil, fresh Mexican stir-fry vegetable, casserole chili con carne in pot, smoked paprika, tortilla wrap, grated cheese for oven gratin, fresh coriander,tortilla pie with beans, coriander and cheese -
30 minMain dishpod, leeks, celery, chicory, salmon, hollandaise sauce, bearnaise Sauce, White wine sauce, fresh dill, fresh chervil,palette of spring vegetables and salmon -
25 minLunchradishes, hazelnut, pine nuts, radicchio, lamb's lettuce, orange, olive oil, sherry, White wine, honey, goat cheese, watermelon, parma ham,goat cheese with parma ham and watermelon -
45 minMain dishRed onion, Red pepper, pineapple pieces in syrup, mix for roasting steam Hawaii, turkey cubes, tomato paste, white quick-cooking rice,turkey hawaii with sugarsnaps
Nutrition
785Calories
Sodium22% DV520mg
Fat54% DV35g
Protein68% DV34g
Carbs26% DV79g
Fiber36% DV9g
Loved it