Filter
Reset
Sort ByRelevance
Chikerelle
Thai chicken curry
Thai curry of chicken, bok choy, peanuts and shallots. Easy to make for large groups.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the shallots and cut into wedges. Wash the bok choy and cut the lower part into strips. Tear the sheet into pieces. Heat the oil in the woks and fry the chicken cubes over a high heat in 1-2 min. Brown.
-
Fry the shallots over half of the curry paste for 1 min. Scoop the green beans and paketsorypen through them. Add the coconut milk, fish sauce and sugar and bring to the boil. Turn the heat down and let the dish simmer for 10 minutes, regularly shoving.
-
Add the paksoiblad if the green beans are al dente, warm this for 2 min. Season with salt or fish sauce or any extra curry paste. Chop the peanuts coarsely and sprinkle over the chicken curry.
Blogs that might be interesting
-
25 minMain dishchives, mature cheese, sunflower oil, onion, Red pepper, yellow bell pepper, Capuchin, tortilla wrap, sour cream,Dutch quesadilla with capuchins -
50 minMain dishshallot, fresh chives, White wine vinegar, dry white wine, fish fond, creme fraiche, fresh seawolf, unsalted butter, aniseed, lemon juice,seawolf with wine sauce -
60 minMain disheggplant, traditional olive oil, onion, celery, winter carrot, tomato cubes, fresh basil, grated young mature cheese, unsalted butter,casserole eggplant -
50 minMain dishtraditional olive oil, wild spinach, canned chickpeas, pine nuts, picadillo, medium sized egg, lemon, small red onion, cut pointed cabbage, feta, multigrain bulb,spinach burger with a spiced cabbage salad
Nutrition
695Calories
Sodium0% DV1.685mg
Fat66% DV43g
Protein96% DV48g
Carbs7% DV20g
Fiber44% DV11g
Loved it