Thai chicken curry with lemon grass

Thai chicken curry with lemon grass

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The ingredient of Thai chicken curry with lemon grass

  1. 8 chicken thigh fillets
  2. 2 tablespoons olive oil
  3. 2 brown onions, halved, cut into wedges
  4. 1 stem lemon grass, shredded
  5. 500g jar Taylors Thai green curry with lemon grass simmer sauce
  6. 100g green beans, trimmed, halved
  7. 150g snow peas, halved
  8. Steamed rice, to serve

The instruction how to make Thai chicken curry with lemon grass

  1. Trim chicken of excess fat and cut into quarters. Heat 1 tablespoon of the oil in a large saucepan over a medium heat. Add half the chicken and cook for 2-3 minutes or until brown. Transfer to a plate and repeat with remaining chicken.
  2. Add the remaining oil to the pan. Add the onion and lemon grass, and cook for 3-4 minutes or until soft. Return the chicken to the pan, and add the simmer sauce. Cover and simmer for 15 minutes.
  3. Add the beans and snowpeas and cook uncovered, for a further 5 minutes or until just tender. Serve with steamed rice.

Nutritions of Thai chicken curry with lemon grass

fatContent: 591.047 calories
saturatedFatContent: 36 grams fat
carbohydrateContent: 10 grams saturated fat
sugarContent: 18 grams carbohydrates
fibreContent: 12 grams sugar
proteinContent:
cholesterolContent: 47 grams protein
sodiumContent: 193 milligrams cholesterol

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