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Ingredients
- 300 g jasmine rice
- 360 g boiling water plus extra to soak
- 3 stalks fresh lemongrass white part only, cut into pieces
- 40 g fresh turmeric peeled
- 50 g fresh galangal peeled
- 50 g vegetable oil
- 10 g Korean chilli paste (gochujang)
- ¾ tsp ground turmeric
- 10 makrut lime leaves
- 300 g coconut water
- 500 g coconut cream
- 20 g palm sugar
- ½ tsp sea salt
- 1 tsp fish sauce
- 1 - 2 pinches xanthan gum (see Tips)
- 600 g skinless, boneless chicken thighs cut into pieces (4 cm)
- 100 g nadine potato cut into cubes (1 cm)
- 100 g carrot cut into rounds (0.5 cm)
- 1 red capsicum (approx. 200 g), cut into strips
- 100 g fresh green beans cut into pieces (2 cm)
- 2 baby bok choy trimmed, cut into sixths, lengthways
- 1 tbsp freshly squeezed lime juice
- 1 lime cut into wedges, to serve
- Nutrition
- per 1 portion
- Calories
- 983.1 kcal / 4113.3 kJ
- Protein
- 41.6 g
- Fat
- 45.6 g
- Carbohydrates
- 102 g
- Fibre
- 8.3 g
- Saturated Fat
- 27.6 g
- Sodium
- 750.8 mg
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