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Ingredients
US|METRIC
4 SERVINGS
- 1 tsp. Flora Cuisine (or 5g Flora Buttery)
- 2.5 cms fresh root ginger (piece, grated)
- 1 red chili peppers (red, chopped)
- 4 spring onions (cut into 4)
- 115 grams mushrooms (mixed, such as chestnut, oyster)
- 4 boneless skinless chicken breasts (cut into strips)
- 55 grams coconut (creamed)
- 250 mL skim milk (semi)
- 2 tsp. tamarind paste (30g)
- 1 lime
- 1 tsp. soy sauce
- 115 grams mangetout
- 15 grams fresh coriander (leaves)
- cooked rice (Freshly, or noodles, to serve, 75g dried per person)
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Directions
- Heat the Flora in a wok or large frying pan, add the ginger, chilli, onions and chicken and stir-fry for 5–10 minutes. Add the mushrooms for the last minute.
- Crumble in the coconut and add the milk, tamarind paste and mangetout. Simmer gently for 4–5 minutes, stirring occasionally, until cooked. Add the zest and juice of lime and soy sauce.
- Sprinkle over the coriander leaves and serve the curry with rice or noodles.
NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories310Calories from Fat90 |
% DAILY VALUE |
Total Fat10g15% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol115mg38% |
Sodium320mg13% |
Potassium1070mg31% |
Protein42g |
Calories from Fat90 |
% DAILY VALUE |
Total Carbohydrate14g5% |
Dietary Fiber4g16% |
Sugars7g |
Vitamin A25% |
Vitamin C60% |
Calcium20% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Alye A. 8 years ago
My curry turned out great but when I first tried making it because I didn't know what way to cute the chicken and the vegetables but other than that it was great