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
-
20 minMain dishWhite rice, sunflower oil, chicken fillet strips, onion, Red cabbage, lime, honey, katjang,chicken strips with red cabbage and peanuts -
15 minMain dishminced meat, Spice meatballs, cumin powder (djinten), cinnamon powder, egg, tomato ketchup, onion, Red pepper, green pepper, White rice, paprika,meatloaf with cumin and cinnamon -
25 minMain dishwalnuts, snow peas, sugar snaps, frozen peas, arugula, chopped basil, blue cheese, leg ham, lemon juice, olive oil, freshly ground pepper, Marne Honey Mustard Sauce,green vegetables with ham and marne honey mustard sauce -
25 minMain dishfresh ravioli 4 for, tomato cubes, dried tomatoes in bag, salsa ai 4 for, ham cubes, dried Italian herbs, mixed fries, slafris natural,ravioli with four types of cheese
Nutrition
695Calories
Sodium0% DV1.685mg
Fat66% DV43g
Protein96% DV48g
Carbs7% DV20g
Fiber44% DV11g
Loved it