Informations supplémentaires
30 min.
|
710 kcal
|
intermediate
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|
Printable version
1. Start Rice
Turn oven on to 325°F. Rinse and drain rice in a fine mesh sieve. Heat 1 tbsp. oil over medium in a large ovenproof skillet. Add onion, garlic, ginger and lemongrass and cook for 2–3 minutes, or until golden. Add rice, crumbled stock cube, sugar and fish sauce to taste and stir until coated. Add 1¼ cups water and bring to a boil. Reduce heat to low and cover with a lid. Cook for 15–18 minutes or until grains are tender.
2. Start Chicken
Meanwhile, drain chicken thighs (or customized protein) and pat dry with paper towel. Rub red Thai curry paste onto chicken to preference. Heat 1 tbsp. oil in a large non-stick skillet over medium. Once hot, add chicken and cook for 4–5 minutes per side, or until chicken reaches an internal temperature of 165°F. Set aside on a plate.
3. Prepare Ingredients
Trim ends of green beans and cut into 2 inch pieces. Pick and chop cilantro leaves. Cut lime in half.
4. Cook Beans and Finish Skillet
To the skillet from step 2, add 1 tbsp. oil and heat over medium-high. Add green beans and cook for 2–3 minutes, or until tender. Add green beans and chicken on top of the rice. Transfer to oven and cook for 4–5 minutes until chicken is warmed through.
5. Finish and Serve
Add half of the lime juice to taste. Cut remaining lime into wedges. Garnish skillet with cilantro and peanuts. Serve family-style. Enjoy!
360gChicken Thighs
17mlRed Curry Paste
156gJasmine Rice
300gGreen Beans
1unitLime
16mlSauce Mix (Ginger,Garlic Clove(s),Minced Lemongrass,)
34gRoasted Diced Peanuts
0.5unitYellow Onion(s)
20mlFish Sauce
13gWhite Sugar
8unitCilantro
1unitChicken Broth Cube(s)
What you need
Large oven-proof skillet, Sieve, Large non-stick skillet
710 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
98g
33%
fat
17g
26%
cholesterol
140mg
47%
fiber
8g
32%
protein
44g
saturated
4g
20%
sodium
1380mg
57%
sugar
21g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg