Try this Thai Green Curry Chicken recipe, or contribute your own.
Suggest a better descriptionHeat oil in a saute pan. Add chicken and cook quickly over a high heat until lightly browned. Add chilli, curry paste, coconut milk and sugar. Bring to the boil, simmer for 3-4 minutes. Add potatoes and peas, cover and simmer for 10-12 minutes until potatoes are tender. Add coriander, lime juice and season to taste. Place the rice or noodles into serving bowls, top with the Thai green curry and a sprinkle of spring onion. Serve with crusty bread.
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Serving Size: 1 Serving (397g) | ||
Recipe Makes: 4 | ||
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Calories: 817 | ||
Calories from Fat: 568 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 63.2g | 84 % | |
Saturated Fat 38.6g | 193 % | |
Monounsaturated Fat 13.7g | ||
Polyunsanturated Fat 6.4g | ||
Cholesterol 131.2mg | 40 % | |
Sodium 251mg | 9 % | |
Potassium 962.9mg | 25 % | |
Total Carbohydrate 26g | 8 % | |
Dietary Fiber 6.5g | 26 % | |
Sugars, other 19.4g | ||
Protein 41.1g | 59 % | |
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: 817
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