Chicken And Silver Beet Curry

This easy-to-make aromatic curry is a delicious medley of traditional Thai flavours.

The ingredient of Chicken And Silver Beet Curry

• 1 tbsp vegetable oil
• 1 brown onion halved cut into thin wedges
• 1 2 tbsp red curry paste
• 250ml 1 cup coconut cream
• 6 about 650g chicken thigh fillets trimmed cut into 4cm pieces
• 6 fresh kaffir lime leaves see tip
• 1 stem lemon grass pale section only quartered lengthways
• 1 tbsp fresh lime juice
• 2 tsp brown sugar
• 1 tsp fish sauce
• 6 about 400g silver beet leaves white stems removed washed dried coarsely shredded see note
• steamed white rice to serve
• 1 3 cup fresh coriander leaves
• roasted peanuts coarsely chopped to serve
• lime wedges to serve

The Instruction of chicken and silver beet curry

• heat oil in a wok or frying pan over high heat add onion and cook stirring often for 5 minutes or until the onion softens add curry paste and cook stirring for 1 minute or until aromatic
• stir in the coconut cream and bring to the boil add the chicken kaffir lime leaves and lemon grass reduce heat to medium simmer for 10 minutes or until the chicken is cooked through add the lime juice sugar and fish sauce cook stirring for 5 minutes or until the sauce thickens stir in the silver beet cook stirring for 2 minutes or until the silver beet just wilts
• divide rice and curry among serving bowls top with coriander and peanuts serve with lime wedges

Nutritions of Chicken And Silver Beet Curry

fatContent: 421 357 calories
saturatedFatContent: 28 grams fat
carbohydrateContent: 14 grams saturated fat
sugarContent: 7 grams carbohydrates
fibreContent: 7 grams sugar
proteinContent: n a
cholesterolContent: 33 grams protein
sodiumContent: 128 milligrams cholesterol

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