المكونات
- SpinneysFOOD bunched spring onions 2
- Red chillies 2
- Garlic cloves 2
- SpinneysFOOD fine coriander 2 tsp
- Shrimp paste 1 tsp
- SpinneysFOOD fine turmeric 2 tsp
- Dark brown sugar 4 tbsp
- Lemongrass stalks 3
- SpinneysFOOD organic ginger 10g
- Vegetable oil 2 tsp
- SpinneysFOOD Salt 1 tsp
- Lime juice 2
- Light coconut milk 400ml
- SpinneysFOOD chicken mince 500g
- Coconut flakes ½ tsp
- SpinneysFOOD steamed rice 500g
أدوات ومستلزمات الطبخ
- Mixing bowl 1
Nutrition (Per serving)
- سعرات حرارية 261
- دهون 13g
- المشبعة 2g
- بروتين 16g
- الكربوهيدرات 17g
- السكريات 6g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
كاري الكركم وجوز الهند مع كرات الدجاج
Thai 30 Mins Prep · 20 Mins Cook
- Place the chopped spring onions, chillies, garlic, coriander, shrimp paste, turmeric, brown sugar, lemongrass (white part only) and grated ginger in a blender and blitz until a paste forms.
- Heat the oil in a large heavy-based saucepan and sauté 3⁄4 of the paste for 1 minute or until fragrant. Add the salt, lime juice and coconut milk then bring to the boil.
- Make the chicken meatballs by combining the rest of the curry paste with the chicken mince and coriander. Season well. Form the chicken mince into small, walnut- sized balls.
- Add the chicken meatballs to the coconut curry and simmer, covered for 15 minutes or until cooked through.
- Serve with a sprinkling of fresh chopped coriander, coconut flakes and steamed rice.