Yellow chicken curry with rice

Yellow chicken curry with rice

3.5 13 ratings

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

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