Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
Estimated cost per serve is 18.52 dollar
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 1/4 cup fried shallots (to serve, optional)
- 2tablespoons fish sauce
- 200grams snow peas, trimmed, thinly sliced lengthways
- 4 eschallots, thinly sliced
- 3 chicken breast fillets, sliced
- 1 handful kaffir lime leaves
- 1/4 cup red curry paste
- 3 oranges
- 2 cup jasmine rice, steamed (to serve)
- 1 bunch thai basil, leaves removed
- 1tablespoons brown sugar
- 2tablespoons vegetable oil
- 400grams light coconut milk
- 1 long red chilli, thinly sliced (to serve)
Nutrition per serving
3820kJ / 912Cal
3820 Kilojoules or 912 Calories
44% of daily energy intake*
Protein
55.8grams
Fat
28.5grams
Carbs
106grams
Sugars
21.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat 1 tbs oil in a deep frying pan over medium-high heat. Cook chicken in batches for 3 minutes or until golden. Transfer to a plate.
Step 2 of 3
Shred rind of 2 oranges, remove pith and segment. Juice remaining orange. Set aside.
Step 3 of 3
Heat remaining oil in frying pan and cook eschallots for 2 minutes or until softened. Add curry paste and orange rind and cook for 1 minute. Add coconut milk, orange juice, fish sauce, brown sugar and lime leaves. Stir until combined and mixture comes to the boil. Simmer for 2 minutes. Return chicken to pan with snow peas. Cook for 2 minutes or until chicken is cooked. Add orange segments. Spoon rice into serving bowls. Top with curry, fried shallots, Thai basil and sliced chilli. Serve.
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