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Baby-friendly Thai Green Chicken Curry with Jasmine Rice
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Ingredients
Thai Curry Paste
- 4 tsp cumin seeds
- 8 tsp coriander seeds
- 8 garlic cloves
- 60 g lime juice (approx. 3 limes)
- 70 g fresh green chillies, washed, halved (approx. 4)
- 30 g fresh root ginger, peeled, cut in round slices (2 mm)
- 2 fresh makrut lime leaves, washed
- 2 fresh lemon grass, cut in pieces (1 cm)
- 60 g rapeseed oil
Curry
- 1 garlic clove
- 80 g onions, quartered
- 200 g coconut milk
- 300 g waxy potatoes (e.g. Charlotte), washed, peeled, cut in pieces (3 cm)
- 600 g chicken thighs, boneless and skinless, diced (3 cm)
- 2 dried kaffir lime leaves
- 100 g sugar snap peas, washed
- 100 g frozen green peas
Jasmine Rice
- 200 g jasmine rice
- 1200 g water
- 5 g fresh coriander, washed, roughly chopped
- Nutrition
- per 160 g
- Calories
- 933 kJ / 223 kcal
- Protein
- 11 g
- Carbohydrates
- 18 g
- Fat
- 11 g
- Saturated Fat
- 3.9 g
- Fibre
- 1.9 g
- Sodium
- 0.1 mg
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