Jan 27, 2015Sep 22, 2015, Food, Recipes, gluten-free, paleo, 0 Leek & Chicken Coconut Curry Jan 27, 2015 Add to Shopping List This recipe is in your Shopping List Print Recipe 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 butter1 tbsp olive oil extra virgin4 leeks white and green parts, cleaned and sliced3 cloves garlic chopped3 tbsp green curry paste2 tbsp coriander pesto6 chicken breasts cut into chunks1 cup chicken stock1 cup coconut milk2 tbsp coriander chopped Preferences No. of Servings: servings Units: MetricUS / Imperial 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.