Yellow chicken curry with rice

Yellow chicken curry with rice

3.5 11 rating

Prep. 15 min

Total 1 h

4 portions

Ingredients

jasmine rice
300 g
boiling water plus extra to soak
360 g
fresh lemongrass white part only, cut into pieces
3 stalks
fresh turmeric peeled
40 g
fresh galangal peeled
50 g
vegetable oil
50 g
Korean chilli paste (gochujang)
10 g
ground turmeric
¾ tsp
makrut lime leaves
10
coconut water
300 g
coconut cream
500 g
palm sugar
20 g
sea salt
½ tsp
fish sauce
1 tsp
xanthan gum (see Tips)
1 - 2 pinches
skinless, boneless chicken thighs cut into pieces (4 cm)
600 g
nadine potato cut into cubes (1 cm)
100 g
carrot cut into rounds (0.5 cm)
100 g
red capsicum (approx. 200 g), cut into strips
1
fresh green beans cut into pieces (2 cm)
100 g
baby bok choy trimmed, cut into sixths, lengthways
2
freshly squeezed lime juice
1 tbsp
lime cut into wedges, to serve
1

Difficulty

easy

Nutrition per 1 portion

Sodium 750.8 mg

Protein 41.6 g

Calories 4113.3 kJ / 983.1 kcal

Fat 45.6 g

Fibre 8.3 g

Saturated Fat 27.6 g

Carbohydrates 102 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Complete meals with the Varoma bundt 17 Recipes
Australia and New Zealand

You might also like...

Spicy chicken with fragrant coconut rice

1 h 45 min

Chilli with rice

50 min

Moroccan chicken tagine with pearl couscous

35 min

All in one bowl bolognese

40 min

Yellow Curry with Mushroom (Dandelion restaurant)

1 h

Creamy chicken curry and rice

45 min

JJ's 2-step chicken curry

45 min

Turkey with cherry sauce and steamed veggies (Diabetes)

3 h 30 min

Chicken, spinach and leek risotto

30 min

Lamb fajitas

30 min

Katsu chicken with cauliflower rice and pickled salad

55 min

Easy Chinese beef and tomato

40 min