Leek & Chicken Coconut Curry
| January 27, 2015 |
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I just love home-made curries! In our home we cook a lot with free-range chicken fillets because it is easy to use and very versatile. This is a delicious and creative way to use your chicken fillets!
| Servings | Calories Per Serving | Effort |
| 6 | 394kcal | Moderate |
Ingredients
- 1 tbsp butter
- 1 tbsp olive oil extra virgin
- 4 leeks white and green parts, cleaned and sliced
- 3 cloves garlic chopped
- 3 tbsp green curry paste
- 2 tbsp coriander pesto
- 6 chicken breasts cut into chunks
- 1 cup chicken stock
- 1 cup coconut milk
- 2 tbsp coriander chopped
Preferences
| No. of Servings: | servings |
| Units: |
Instructions
- Heat the butter and olive oil in a saucepan over the medium heat.
- Add the leeks and sauté until caramelised.
- Add the garlic and curry paste. Cook for 2 minutes
- Add the coriander pesto and chicken. Cook for 2 minutes, until browned.
- Add the stock and coconut milk, and allow to simmer for a few minutes.
- Add the coriander.
- Serve with basmati rice or rice noodles.
Nutrition Facts
Leek & Chicken Coconut Curry
Amount Per Serving
Calories 394
Calories from Fat 180
% Daily Value*
Total Fat 20g
31%
Saturated Fat 6g
30%
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 115mg
38%
Sodium 874mg
36%
Potassium 450mg
13%
Total Carbohydrates 11g
4%
Dietary Fiber 2g
8%
Sugars 3g
Protein 41g
82%
Vitamin A
24%
Vitamin C
15%
Calcium
6%
Iron
17%
* Percent Daily Values are based on a 2000 calorie diet.
