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Lemongrass and coconut chicken curry

posted Jun 10, 2019, 7:13 PM by Difference Personal Training   [ updated Jun 10, 2019, 7:16 PM ]
Lemongrass and Coconut Chicken Curry







INGREDIENTS

2 teaspoons peanut oil   

8 small chicken thigh cutlets, skin-on  

1 brown onion, finely chopped  

2 garlic cloves, crushed    

2cm piece fresh ginger, finely grated

1 stalk lemongrass (white part only), finely chopped  

1 teaspoon MasterFoods® Turmeric Ground  

1 long red chilli, thinly sliced
400ml can light coconut cream     

1 1/2 tablespoons fish sauce
2 green onions, thinly sliced 
1 1/2 cups bean sprouts 
1/2 cup fresh coriander leaves

4 cups steamed jasmine rice, to serve




METHOD
Step 1 Heat oil in a large, deep frying pan over medium-high heat. Cook chicken, skinside down, in batches, for 4 to 5 minutes or until skin is golden and crisp. Turn, cook for a further 2 to 3 minutes or until browned. Transfer to a plate.

Step 2 
Drain excess fat from pan, leaving 1 tablespoon. Add brown onion. Cook, stirring, for 5 minutes or until softened. Add garlic, ginger and lemongrass. Cook for 30 seconds. Add turmeric and 1/2 the chilli. Cook, stirring, for 1 minute or until fragrant. Add coconut cream and fish sauce. Bring to the boil.

Step 3 
Return chicken to pan, skin-side up. Reduce heat to low. Simmer, uncovered, for 10 to 12 minutes or until chicken is cooked through. Stir in green onion.

Step 4 
Combine bean sprouts, coriander and remaining chilli in a bowl. Divide rice among serving plates. Top with chicken. Drizzle with sauce. Serve topped with bean sprout mixture.



NUTRITION (per serve)

Fat - 39.2 grams

Protein - 39.2 grams

Carbs - 59.7 grams

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