Main courses · Meat & poultry
Thai red chicken curry
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗TM5TM6TM7
Details
- Difficulty
- easy
- Prep
- 15 min
- Active
- 15 min
- Cook
- 30 min
- Total
- 30 min
- Yield
- 4 portions
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- Category
- Main coursesMeat & poultry
- Time
- 15–30 min
- Nutrition
- High proteinHigh fibreUnder 500 kcal
- Difficulty
- Easy
- Rating
- Well rated
- Thai red curry paste
- 80–100 g
- coconut milk
- 400 g
- canned bamboo shoots
- 220 g
- cornflour
- 2 tbsp
- fresh kaffir lime leaves
- 3
- skinless chicken thigh fillets
- 600 g
- palm sugar
- 30 g
- fish sauce
- 2 tbsp
- frozen green peas
- 100 g
- broccoli
- 100–200 g
- fresh Thai basil
- 20
- fresh long red chilli
- fresh long red chilli
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Sodium
- 1,158.9 mg
- Protein
- 34.9 g
- Energy
- 2,007.5 kJ
- Calories
- 479.8 kcal
- Fat
- 30.1 g
- Fibre
- 8.8 g
- Saturated fat
- 16 g
- Carbohydrates
- 14.2 g