Snow Pea Bird Curry

Snow pea bird curry

The ingredient of Snow Pea Bird Curry

• 3 tsp peanut oil
• 800g coles rspca approved australian chicken thigh fillets coarsely chopped
• 1 four cup 75g pink curry paste
• 400ml can coconut milk
• 200g snow peas trimmed halved diagonally
• 1 bunch infant bok choy reduce into wedges
• 1 tbs fish sauce
• 1 tbs brown sugar
• 1 tbs lime juice
• 1 2 cup coriander leaves
• steamed jasmine rice to serve
• lime cheeks to serve

The Instruction of snow pea bird curry

• ufeffheat 1 tsp of the oil in a wok over high warmness until just smoking stir fry one 1 3 of the fowl for two three minutes or till golden brown transfer to a bowl repeat in 2 greater batches with closing oil and fowl
• reduce warmth to medium add the curry paste to the wok and stir fry for 1 min or until aromatic return the bird to the wok with the coconut milk and bring to a simmer cook for 5 mins or until the fowl is cooked thru
• add the snow peas bok choy fish sauce sugar and lime juice and prepare dinner for 2 minutes or till the snow peas are simply soft add 1 2 the coriander and toss to combine
• divide the curry among serving bowls sprinkle with remaining coriander serve with steamed rice and lime cheeks if preferred

Nutritions of Snow Pea Bird Curry

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a