Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
Estimated cost per serve is 6.51 dollar
Difficulty level: 3 out of 4
15 Ingredients
Number of servings
4
- 2teaspoons ground coriander
- 1tablespoons fresh ginger, finely grated
- 1 brown onion, finely chopped
- 1 1/2tablespoons lime juice
- 1/4teaspoons cayenne pepper
- 1/4 cup coriander, sprigs (to garnish)
- 1teaspoons ground turmeric
- 60grams baby spinach leaves
- 400milliliter light coconut milk
- 1tablespoons olive oil
- 250grams solanato tomatoes
- 600grams chicken thigh fillets, cut into strips
- 2 cups medium grain white rice, steamed (to serve)
- 2tablespoons crunchy peanut butter
- 2 cloves garlic, crushed
Nutrition per serving
2920kJ / 698Cal
2920 Kilojoules or 698 Calories
34% of daily energy intake*
Protein
39.5grams
Fat
24.6grams
Carbs
76.5grams
Sugars
5.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Heat oil in a large saucepan over medium-high heat. Add ginger, garlic and onion, cook, stirring, for 3 minutes or until softened. Add chicken and cook, stirring, for 5 minutes or until browned.
Step 2 of 4
Add spices and cook, stirring, for 1 minute or until fragrant.
Step 3 of 4
Meanwhile, combine 1/2 cup water, coconut milk and peanut butter in a jug. Add to pan and bring to a simmer. Cook, uncovered, for 7 minutes. Add tomatoes and cook for a further 5 minutes or until chicken is cooked through.
Step 4 of 4
Stir in spinach and lime juice. Cook for 1 minute or until spinach is wilted. Serve curry over rice and top with coriander sprigs.
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