Description
Nutrition Information
Servings per package:
50
Serving size:
5
g
Average Qty
per Serving
Average Qty per 100g
Energy
76 kJ
1510 kJ
Protein
0.6 g
12.8 g
Fat, total
0.7 g
14.6 g
-saturated
0 g
0.9 g
Carbohydrate
1.6 g
32.2 g
-sugars
0.4 g
8.2 g
Sodium
3 mg
61 mg
Ingredients
Coriander Seed, Cumin Seed, White Pepper, Turmeric
Recipe
Ingredients:
Curry Ingredients
- 2.5 cups coconut cream
- 1 kg Chicken pieces
- 1 tbsp fish sauce
- 1/2 cup chopped coriander leaves
Paste Ingredients
- 3 spring onions, green parts included
- 6 cloves garlic
- 3-6 green chillies (to desired heat)
- 2 tsp lemon rind
- 1/2 cup chopped coriander leaves
- 1 tsp chopped lemongrass
- 1 tsp blachan
- 2 – 4 tbsp Thai Green Curry Masala
Method:
- Place coconut cream in a saucepan and bring to boil. Add chicken & simmer for 1/2 hour.
- While chicken is simmering, combine all paste ingredients and blend into a paste.
- In a 2nd pan, put 1/2 of boiling liquid from chicken, add paste.
- Stir pot frequently over high heat until liquid has reduced (careful not to burn). Lower heat and stir.
- Add rest of coconut milk containing chicken and cook until thick and oil begins to separate.
- Add fish sauce & 1/2 chopped coriander leaves.
- Boil, then simmer for 5 minutes until liquid has thickened.
- Garnish with remaining coriander.
- Serve the curry with rice and/or Naan bread.
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