Filter
Reset
Sort ByRelevance
DBOONE
Thai curry with peach and cucumber
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oil on a low setting and briefly fry the curry paste. Add the chicken fillet and fry it over and over.
-
Pour the coconut milk and the lime juice and let it simmer for about 10 minutes. Meanwhile, cook the rice.
-
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.
-
40 minMain dishstew potatoes, cool fresh flaked meal, unroasted hazelnuts, Japanese breadcrumbs, unsalted butter, fresh pangasius fillet, French mustard, Cherry tomatoes, fresh parsley, traditional olive oil, vinegar, semi-skimmed milk, cucumber cost,white fish with nut topping, cauliflower puree and salsa
-
15 minMain dishpotato wedges, leeks, cabbage, avocados, lemon juice, Pink shrimps, cocktail sauce,shrimp salad with avocado
-
80 minMain dishbaking flour, traditional olive oil, baharat spice mix, Tasty vine tomato, fresh flat parsley, capers, white cheese,roasted cauliflower with tomato salsa
-
30 minMain dishpotatoes, chopped half-to-half, egg, bread-crumbs, thyme, butter, red cabbage with apple, semi-skimmed milk,tide balls with puree
Nutrition
520Calories
Sodium0% DV0.4g
Fat22% DV14g
Protein62% DV31g
Carbs22% DV66g
Fiber16% DV4g
Loved it