Easy Green Curry Chicken

• porcje: 8 servings
• całkowity czas: 50 minutes

Składniki

3 tablespoons neutral oil (such as canola or vegetable oil, divided)

2 lbs chicken thighs (900g, cut into bite-sized pieces)

1 tablespoon cornstarch

1 medium onion (thinly sliced)

4 ounces green curry paste (115g)

5 cups mixed vegetables (such as broccoli, carrots, zucchini, bamboo shoots and/or red bell peppers)

13 ½ ounces coconut milk (about 1 2/3 cups)

1 ½ cups chicken stock (355 ml)

5 kaffir lime leaves (lightly bruised, optional)

1 teaspoon chili oil (or 1 red chili, de-seeded and chopped, optional)

2 tablespoons fish sauce

2 teaspoons sugar

1/4 cup basil leaves

steamed jasmine rice (to serve)

cilantro (to garnish, optional)

Wskazówki

Heat a large skillet over medium high heat and add 2 tablespoons oil. Toss the chicken pieces in 1 tablespoon cornstarch and 1 tablespoon oil until well-combined. Sear the chicken pieces in the skillet until browned. Remove from the pan and set aside.

If there are a lot of chicken bits stuck to your pan, deglaze with a ¼ cup of water. Then add the sliced onions to the skillet and cook until translucent. Add the curry paste and cook for 5 minutes.

Add the vegetables and cook for 30 seconds. Add the coconut milk, chicken stock, lime leaves (if using), chili (if using), and the seared chicken pieces. Bring to a simmer and lower the heat. Cover and simmer for 10 minutes. After the curry has finished simmering, stir in the fish sauce, sugar, and basil. Serve with steamed rice.

Wartości Odżywcze

• Kalorie: 504 kcal
• Tłuszcz Całkowity: 37 g
• Tłuszcz Nasycony: 19 g
• Cholesterol: 111 mg
• Sód: 515 mg
• Węglowodany Całkowite: 22 g
• Błonnik Pokarmowy: 5 g
• Cukry Całkowite: 3 g
• Białko: 25 g