Chicken mince in coconut curry sauce with pointed cabbage and carrots
Recipe for a wonderfully creamy Asian-inspired curry with chicken mince, pointed cabbage and coconut milk.
Servings 4 servings
Calories 422kcal
Ingredients
- 1 onion, sliced into strips
- 3 cloves garlic, grated or crushed
- 2 tbsp ginger, finely grated
- 500 g chicken mince
- 200 g pointed cabbage, shredded
- 160 g carrots, cut into matchsticks or coarsely grated
- 3 tsp curry powder
- 1 tsp ground turmeric
- 1 tin coconut milk (400 ml)
- 150 ml chicken stock
- 1 1/2 tsp fish sauce
- 1 lime, juice only
- Chilli flakes (optional)
- Salt and freshly ground pepper
- Oil
Serving suggestions
- Cooked rice or noodles
- Cauliflower rice
- Courgette spaghetti
- Sliced spring onions or parsley
- Chopped peanuts or cashew nuts
Instructions
- Heat a splash of oil in a large frying pan or saucepan and fry the onion, ginger and garlic until the onion is soft and translucent.
- Add the chicken mince and brown it well - season with salt and freshly ground pepper.
- Add the pointed cabbage and carrots and fry until the cabbage has just started to wilt.
- Season with the curry powder, turmeric and chilli flakes, if using, then pour in the coconut milk and stock.If you are using light coconut milk, start with half the stock and add more if needed.
- Simmer for 4-5 minutes, or until the sauce has thickened slightly and the vegetables are tender.
- Add the fish sauce and season to taste with freshly squeezed lime juice, salt and freshly ground pepper.
Nutrition
Calories: 422kcal | Carbohydrates: 15g | Protein: 26g | Fat: 31g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 108mg | Sodium: 443mg | Potassium: 1229mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6766IU | Vitamin C: 29mg | Calcium: 81mg | Iron: 5mg