Thai red chicken curry

4.6 534 évaluation

Prép. 15min

Total 30min

4 portions

Ingrédients

Thai red curry paste (see Tip)
80 - 100 g
coconut milk
400 g
canned bamboo shoots cut into slices
220 g
cornflour
2 tbsp
fresh kaffir lime leaves
3
skinless chicken thigh fillets cut into slices (1 x 6 cm)
600 g
palm sugar or light brown sugar
30 g
fish sauce
2 tbsp
frozen green peas
100 g
broccoli cut into florets
100 - 200 g
fresh Thai basil leaves only, plus extra, to garnish
20
fresh long red chilli thinly sliced, to garnish

Niveau

facile

Infos nut. par 1 portion

Sodium 1158.9 mg

Protides 34.9 g

Calories 2015.3 kJ / 479.8 kcal

Lipides 30.1 g

Fibre 8.8 g

Graisses saturées 16 g

Glucides 14.2 g

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Également présenté dans

Kitchen Maestro 10 Recettes
International

The Basic Cookbook 183 Recettes
Australie et Nouvelle-Zélande

The Basic Cookbook 120 Recettes
Australie et Nouvelle-Zélande

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