Thai Yellow Curry
Servings: 4
Calories: 608kcal
Ingredients
Protein
- 200 grams Chicken breast – cubed
Condiments
- 3 tsp Thai yellow curry paste
- 3 tbsp Grape seed oil
- 400 grams Coconut cream - canned
- 200 grams Soft Tofu
Fresh ingredients
- 1 Red Thai chili
- 2 Limes – Fresh lime juice
- 150 grams Green beans
- 5 Garlic cloves - Sliced
- 4 Kefir limes leaves
- 10 grams Lemongrass stick
- ½ Onion - Sliced
Instructions
- Sauté: Finely slice the onion and garlic. Add oil to a pot and set the heat to medium-low. Add the onion to the pot and sauté for 3 to 5 minutes, until golden brown.
- Paste: Add the Thai yellow curry paste to the pot and mix well. Once the paste starts to infuse with the oil and onion, add 1/4 of the coconut cream and mix. When it starts to bubble, it means that the coconut oil is separating from the cream. Mix the paste along with the cream. This process will elevate the flavours of the curry.
- Add the chicken: Wash and cut the chicken breast into cubes. Add the chicken to the pot. Add the juice of two limes. Mix the ingredients. Add the remaining coconut cream. Add the green beans. Cook for a few minutes. Add the tofu and lightly mix.
Nutrition
Calories: 608kcal | Carbohydrates: 80g | Protein: 10g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 26mg | Sodium: 569mg | Potassium: 331mg | Fiber: 6g | Sugar: 69g | Vitamin A: 289IU | Vitamin C: 18mg | Calcium: 41mg | Iron: 1mg