Chicken & Mushroom pepper curry Recipe
This is one of the most delicious gluten-free recipes that I have made in a long time.
Ingredients
- 1 stalk lemongrass, trimmed, finely chopped
- 1 teaspoon ground turmeric
- 1 long red chili, coarsely chopped zest of 1 lime
- 4 cm ginger, peeled, finely grated
- 2 cloves garlic, coarsely chopped
- 1 1⁄2 teaspoons ground black pepper
- 1 1⁄2 teaspoons ground white pepper
- 2 tablespoons vegetable oil
- 270 ml coconut cream
- 1 1⁄2 tablespoons grated palm sugar (substitute with raw sugar)
- 60 ml (1⁄4 cup) fish sauce
- 500 g white button mushroom,sliced into halves
- 500 g boneless chicken,diced
- Steamed rice, coriander sprigs and lime wedges to serve
Directions
- FOR THE CURRY PASTE :
- Put the lemongrass, turmeric, chili, lime zest, ginger, garlic, both peppers,1 pinch of salt and 1 pinch of sugar and the oil in a small food processor and process until fine.
- FOR THE CURRY"
- Heat a large, heavy-based saucepan or deep frying pan over medium heat.
- Add the curry paste and fry for 5 minutes until fragrant.
- Add the coconut cream, sugar and 1⁄2 cup water.
- Bring to the boil then reduce the heat to a simmer and cook for 3 minutes, without stirring, or until the oil rises to the surface.
- Stir in the fish sauce. Add the mushroom to the pan and cover with a lid.
- Cook for 6 minutes then add the chicken and cook for a further 8-12 minutes or until the chicken is just cooked through and the mushroom is a bit soft and tender.
- Divide the rice among bowls and top with the curry.
- Sprinkle with coriander and serve with lime wedges.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 192g | |
| Recipe makes 4 servings | |
| Calories 594 | |
| Calories from Fat 292 | 49% |
| Total Fat 33.55g | 42% |
| Saturated Fat 17.29g | 69% |
| Trans Fat 0.18g | |
| Cholesterol 64mg | 21% |
| Sodium 92mg | 4% |
| Potassium 313mg | 9% |
| Total Carbs 57.58g | 15% |
| Dietary Fiber 1.2g | 4% |
| Sugars 53.02g | 35% |
| Protein 17.31g | 28% |
