Photo: Cala
Estimated Nutrition (whole recipe, rough)
625
Calories
36g
Protein
42g
Fat
26g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 red bell peppers
- 2 small onions, diced
- 1 tablespoon butter
- 1 teaspoon curry paste
- 1 cup coconut milk
- 3 cups chicken stock or vegetable stock
- =
Directions
1
Roasting Peppers.
2
Preheat grill or top oven to a high heat.
3
Wash peppers and place in oven.
4
The peppers will go black, turn to blacken all sides.
5
(about 10- 15 mins) When pepper skins are blackened place in a plastic bowl and cover for 15 minutes.
6
Then peel and seed the peppers, cut into large segments.
7
Melt butter in pan, add onions and saute until translucent.
8
Add curry paste and fry a further 3 minutes.
9
Add stock and peppers and let simmer a further 20 minutes.
10
Puree in batches, then return soup to pan.
11
Stir in coconut milk and reheat.
Recipe sourced from
fandom