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Nutrition info

AmountPer 435 g serving
  • Calories440
  • Protein64 g
  • Fat17 g
  • Saturated fat12 g
  • Carbohydrates6 g
  • Fibre1 g
  • Sugars1 g
  • Cholesterol155 mg
  • Sodium20 mg
% Daily ValuePer 435 g serving
  • Potassium29
  • Calcium4
  • Iron20
  • Vitamin A10
  • Vitamin C25
  • Vitamin B685
  • Vitamin B1255
  • Folate11
  • Magnesium
  • Zinc29
Food prep tip

Thai Lime Curry

  • Thai
  • One-Pot
  • Gluten Free
  • Quick 'n' Easy
  • Asian
  • Breast
Prepping10min
Cooking30min
Restingmin
  • Servings4
Nutrition informationThis recipe contains 64 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

1
Cut chicken into bite size pieces.
2
In a skillet, brown chicken; add shallots and continue cooking until softened.
3
Add curry paste and cook for 1 minute.
4
Stir in chicken stock, lemongrass, lime leaves and lime juice. Cover and simmer about 10 minutes.
5
Remove lid; add hot pepper flakes and coconut milk.
6
Continue cooking until sauce thickens enough to coat the back of a spoon.
7
Garnish with chopped cilantro and serve immediately with jasmine rice.
Recipe noteGreen curry paste is a concentrated blend of chilis, lemongrass, garlic, and lime that adds both heat and flavour to curry dishes. It can be found in bottles or packages in the Asian section of grocery stores or at Asian specialty shops. Indonesian lime leaves come from a tree grown in Southeast Asia and Hawaii. The glossy, dark green leaves have a wonderful flora-citrus aroma and can be found dried, and occasionally fresh, in Asian markets. If Indonesian lime leaves are not available, use the rind of one lime.