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Baby-friendly Thai Green Chicken Curry with Jasmine Rice
Dificultad
La mayor parte de nuestras recetas son fáciles. Las clasificadas con dificultad “media” o “avanzada” requieren un poco más de tiempo o habilidad para cocinar.
Tiempo de preparación
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Tiempo total
Este es el tiempo que se tarda en preparar esta comida de principio a fin: marinado, cocinado, enfriado, etc.
Porciones
Aquí se muestran las raciones de la receta.
Ingredientes
Thai Curry Paste
- 8 tsp coriander seeds
- 4 tsp cumin seeds
- 70 g fresh green chillies, washed, halved (approx. 4)
- 60 g lime juice (approx. 3 limes)
- 30 g fresh root ginger, peeled, cut in round slices (2 mm)
- 8 garlic cloves
- 2 fresh kaffir lime leaves, washed
- 2 fresh lemon grass, cut in pieces (1 cm)
- 60 g rapeseed oil
Curry
- 1 garlic clove
- 80 g onions, quartered
- 300 g waxy potatoes (e.g. Charlotte), washed, peeled, cut in pieces (3 cm)
- 600 g chicken thighs, boneless and skinless, diced (3 cm)
- 200 g coconut milk
- 2 dried kaffir lime leaves
- 100 g sugar snap peas, washed
- 100 g frozen green peas
Jasmine Rice
- 200 g jasmine rice
- 1200 g water
- 5 g coriander leaves, washed, roughly chopped
- Inf. nutricional
- por 160 g
- Calorías
- 933 kJ / 223 kcal
- Proteína
- 11 g
- Carbohidratos
- 18 g
- Grasa
- 11 g
- Grasa saturada
- 3.9 g
- Fibra
- 1.9 g
- Sodio
- 0.1 mg
En colecciones
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