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Chikerelle
Thai chicken curry
Thai curry of chicken, bok choy, peanuts and shallots. Easy to make for large groups.
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Ingredients
Directions
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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.
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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.
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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.
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Nutrition
695Calories
Sodium0% DV1.685mg
Fat66% DV43g
Protein96% DV48g
Carbs7% DV20g
Fiber44% DV11g
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