Put mint shallots, chilli, ginger, lemongrass, garlic, spices, lime zest and juice, 200ml of chicken stock in processor and whizz till smooth, transfer to pan stir in remaining stock, bring to boil, add chicken and red peppers fully submerged bring to boil cover reduce heat to med and cook for 15 mins, cook rice, add sugar snaps to curry and cook for further 5 mins, until chicken is cooked, remove from heat season and stir in fromage frais serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (718g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 51 (21%)|
|Amt Per Serving||% DV|
|Total Fat 5.7g||8 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 12.2mg||4 %|
|Sodium 594.6mg||21 %|
|Potassium 899.4mg||24 %|
|Total Carbohydrate 33.7g||10 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 30.2g|
|Protein 14.1g||20 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 238
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!