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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. vegetable oil
- 4 spring onions (chopped)
- 2 garlic cloves (sliced)
- 3 Tbsp. thai green curry paste
- 425 mL chicken stock
- 1 Tbsp. Thai fish sauce
- 1 Tbsp. lemon juice
- 350 grams boneless chicken breast (skin removed and cut into cubes)
- 1 red pepper (seeds removed and sliced)
- 115 grams green beans (halved crossways)
- 1 aubergine (small, cut into cubes)
- 55 grams coconut (creamed, roughly chopped)
- 3 Tbsp. fresh coriander (chopped)
- 225 grams noodles (medium)
- 40g (1½oz) Flora pro.activ spread (1½oz)
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Directions
- Heat oil in a pan and cook the spring onions and garlic, stirring occasionally, until soft and golden brown.
- Stir in the curry paste and cook for 2 minutes.
- Add the stock, fish sauce and lemon juice and simmer gently for 5 minutes.
NutritionView More
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530Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories530Calories from Fat150 |
% DAILY VALUE |
Total Fat17g26% |
Saturated Fat6g30% |
Trans Fat0g |
Cholesterol105mg35% |
Sodium630mg26% |
Potassium1160mg33% |
Protein33g |
Calories from Fat150 |
% DAILY VALUE |
Total Carbohydrate61g20% |
Dietary Fiber9g36% |
Sugars10g |
Vitamin A30% |
Vitamin C90% |
Calcium8% |
Iron20% |
* 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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