WHAT YOU'LL NEED
- Thai Paste:
- 1 stalk lemongrass
- 1 green chilli, sliced
- 1 shallot sliced
- 4 -5 cloves garlic
- 1 thumb-size piece of fresh galangal or ginger thinly sliced
- 20 g chopped coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 tablespoon soy sauce
- To make the curry:
- 2 tablespoons vegetable oil
- 450 g boneless skinless chicken breast fillet
- 1 clove garlic
- 3 tablespoons Thai paste
- 400 ml coconut milk
- 10 grams Knorr Chicken Stock Cube
- 1 red pepper sliced
- 1 courgette sliced
- 1 teaspoon caster sugar
NUTRITIONAL INFORMATION
Amount per serving
Energy (kcal)
451kcal
Energy (kJ)
1887kJ
Protein (g)
29.6g
Carbohydrate incl. fibre (g)
12.5g
Carbohydrate excl. fibre (g)
10.4g
Sugar (g)
4.8g
Fibre (g)
2.1g
Fat (g)
32.9g
Saturated fat (g)
21.0g
Unsaturated fat (g)
6.8g
Monounsaturated fat (g)
2.5g
Polyunsaturated fat (g)
4.3g
Trans fat (g)
0.0g
Cholesterol (mg)
82mg
Sodium (mg)
903mg
Salt (g)
2.25g
Vitamin A (IU)
1191IU
Vitamin C (mg)
52.4mg
Calcium (mg)
46mg
Iron (mg)
4.18mg
Potassium (mg)
505mg
Total
1805kcal
7547kJ
118.3g
49.9g
41.6g
19.1g
8.2g
131.5g
84.2g
27.2g
10.2g
17.0g
0.1g
329mg
3611mg
9.02g
4762IU
209.6mg
184mg
16.71mg
2021mg