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Ингредиенты
- 3 lrg red chillies
- 1 stalk lemon grass
- 50 x mm piece galangal or possibly fresh root ginger
- 3 clv garlic
- 50 gm shallots
- Â Â small handful fresh coriander leaves
- 1 sm fresh pineapple about 450g
- 6 x skinless chicken breast fillets
- 2 Tbsp. oil
- 2 x 400 ml cans coconut lowfat milk
- 2 x level tspn palm sugar or possibly dark soft brown (muscovado) sugar
- 2 x level tsp tamarind paste
- 2 Tbsp. thai fish sauce
- 4 x kaffir lime leaves (optional)
- Â Â grated rind and juice of 1 lime
- Â Â fresh coriander sprigs to garnish
- Â Â rice to accompany
- Â Â Halve and deseed two chillies.
- Â Â Roughly chop lemon grass.
- Â Â Peel and slice galangal garlic and shallots.
- Â Â Roughly chop coriander and set aside. Peel and thinly slice the pineapple.
- Â Â Cut chicken into short strips.
Инструкции
- Heat the oil in a large frying pan on the boiling plateand stirfry the chicken strips till just turning pale golden brown. Remove and set aside.
- Add in chillies lemon grass galangal garlic and shallots to the wok and fry for 1 to 2 min.
- Stir in the coconut lowfat milk sugar tamarind paste fish sauce remaining whole chilli and kaffr lime leaves if using.
- Bring to the boil and bubble for 4 to 5 min or possibly till reduced by about onethird and lightly thickened.
- Add in chicken to the curry sauce with the pineapple and simmer gently for 3 to 4 min or possibly till cooked through and tender.
- Add in the lime rind and a little lime juice to taste.
- Stir in minced coriander garnish with fresh coriander and serve immediately with rice.
- You can use a red or possibly green thai curry paste to replace chillies lemon grass galangal garb and shallots (use 2 level tbsp and fry in the same way). aga tip: don't try to use a wok on an aga. To get a high heat you always need a pan with a flat broad base a large deep frying pan is ideal. An aromatic thai curry with the fresh flavours of chilli ginger and lemon grass. If only tamarind blocks are available (they are like pressed dates) soften with a little warm water discarding the pips.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 321g | |
| Recipe makes 6 servings | |
| Calories 738 | |
| Calories from Fat 440 | 60% |
| Total Fat 49.84g | 62% |
| Saturated Fat 21.55g | 86% |
| Trans Fat 0.13g | |
| Cholesterol 181mg | 60% |
| Sodium 647mg | 27% |
| Potassium 702mg | 20% |
| Total Carbs 20.57g | 5% |
| Dietary Fiber 2.1g | 7% |
| Sugars 0.93g | 1% |
| Protein 50.96g | 82% |
