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Thai curry with peach and cucumber
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Ingredients
Directions
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Heat the oil on a low setting and briefly fry the curry paste. Add the chicken fillet and fry it over and over.
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Pour the coconut milk and the lime juice and let it simmer for about 10 minutes. Meanwhile, cook the rice.
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Cut the peaches and cucumber into pieces and scoop through the curry. Warm for 1 minute. Sprinkle the curry with the coriander and spring onions and serve with the rice.
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45 minMain dishoil, onion, coalfish fillet, creme fraiche, sour pickles, Eggs, winter carrot, Apple,fishcake from the oven -
30 minMain dishbutter, chicken drumsticks, garlic, cherries, chicken broth tablet, olive oil, Red onions, green coal, mashed potatoes, vinegar, all-in-one,drumsticks with black cherries and puree -
20 minMain dishsunflower oil, half-to-half-chopped, White pepper, carrot julienne, fresh coriander, press orange, orange-ginger confiture, chilled sliced pak choi,pak choi with minced meat
Nutrition
520Calories
Sodium0% DV0.4g
Fat22% DV14g
Protein62% DV31g
Carbs22% DV66g
Fiber16% DV4g
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