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Main courses · Vegetarian

Yellow chicken curry with rice

★ 3.511 ratings

Substitute xanthan gum for 1 tbsp of cornflour and 1 tbsp of water mixed to a paste.

TM31TM5TM6TM7

Details

Difficulty
Easy
Prep
15 min
Active
15 min
Cook
60 min
Total
60 min
Yield
4 portions

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Category
Main coursesVegetarian
Time
30–60 min
Nutrition
High proteinHigh fibre
Difficulty
Easy

Ingredients

MetricUS
jasmine rice
11 oz
boiling water
13 oz
fresh lemongrass
3 stalks
fresh turmeric
1.4 oz
fresh galangal
1.8 oz
vegetable oil
1.8 oz
Korean chilli paste (gochujang)
0.4 oz
ground turmeric
0.8 tsp
makrut lime leaves
10
coconut water
11 oz
coconut cream
1.1 lb
palm sugar
0.7 oz
sea salt
0.5 tsp
fish sauce
1 tsp
xanthan gum
1–2 pinches
skinless, boneless chicken thighs
1.3 lb
nadine potato
3.5 oz
carrot
3.5 oz
red capsicum
1
fresh green beans
3.5 oz
baby bok choy
2
freshly squeezed lime juice
1 tbsp
lime
1

Nutritionper portion

Nutrition values

Recipe total uses the listed yield. Choose Custom to enter a different number of portions.

Protein
41.6 g
Energy
4,113.3 kJ
Calories
983.1 kcal
Fat
45.6 g
Fibre
8.3 g
Carbohydrates
102 g

Cookidoo® details

Categories
Main dishes - vegetarian, Sauces, dips and spreads - savoury
Dish types
Vegetarian, Sauce
Meal types
Main Course, Side Dish
Dietary
Low Carb, Vegan, Vegetarian, Nut Free, Alcohol Free, Gluten Free, Lactose Free, Gluten-Free
Health
High Protein, High Fiber
Cuisines
Asian
Equipment
bowl, fine-mesh sieve, thermal serving bowl or other large bowl, varoma bundt tin (1.2 l)
Collections
Complete meals with the Varoma bundt
Original tags
low carb, vegan, vegetarian, nut free, alcohol free, gluten free, lactose free, Asian, everyday, Low Active Time, Easy

Cooking instructions are available on the original Cookidoo® page.

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