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Thai Curry with Chicken and Peanuts | Recipe
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8 pinches
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800 gchicken breast
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200 gbean sprouts
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salt
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120 groasted, salted peanuts
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4 tbspsoy sauce
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4× 400 ml tinscoconut milk
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2 tbspred curry paste
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2 tbspcornflour
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250 gsugar snap peas
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2limes
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2red chillies
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8 tbsprapeseed oil
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6spring onions
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250 gmushrooms
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1 bunchcoriander
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1broccoli
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4red peppers
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4carrots
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1piece ginger (approx. 4 cm)
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2shallots
Nutritional information: (Per serving)
Calories
503 kcal
Carbohydrates
21 g
Protein
37 g
Fat
30 g
Nutritional information: (Per serving)
Calories
503 kcal
Carbohydrates
21 g
Protein
37 g
Fat
30 g
WOK THAI CHICKEN CURRY
Curries are some of the most favourite dishes in Indian and Thai cooking. Packed with fresh ingredients and exotic aromas, this recipe is loved by everyone here at home too!
MORE CURRY RECIPESWhether it’s Indian or Thai curry, vegetable, tofu, meat or fish – it’s always a good time for curry! You can find more curry recipes in our world of recipes. Have you tried our Chicken Curry Seasoning or our Curry Madras spice mix yet?
Ingredients
-
8 pinches
-
800 gchicken breast
-
200 gbean sprouts
-
salt
-
120 groasted, salted peanuts
-
4 tbspsoy sauce
-
4× 400 ml tinscoconut milk
-
2 tbspred curry paste
-
2 tbspcornflour
-
250 gsugar snap peas
-
2limes
-
2red chillies
-
8 tbsprapeseed oil
-
6spring onions
-
250 gmushrooms
-
1 bunchcoriander
-
1broccoli
-
4red peppers
-
4carrots
-
1piece ginger (approx. 4 cm)
-
2shallots