Try this Green Thai Curry (Gaeng Keow Waan) recipe, or contribute your own.
Suggest a better descriptionFry curry paste with the cream off the top of the coconut milk in oil in saucepan until oil separates. Add chicken (if using) and saute for about 1 minute over medium high heat. Add remaining ingredients except basil leaves or red bell pepper. Bring just barely to a boil; reduce heat and simmer 20-30 minutes. Just before serving, stir in basil leaves or red bell pepper. Serve with cooked Thai Jasmine rice. Posted to CHILE-HEADS DIGEST by Chet Bacon
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Serving Size: 1 Serving (1057g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1357 | ||
Calories from Fat: 1332 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 148g | 197 % | |
Saturated Fat 109.1g | 545 % | |
Monounsaturated Fat 22.4g | ||
Polyunsanturated Fat 9g | ||
Cholesterol 0mg | 0 % | |
Sodium 77.4mg | 3 % | |
Potassium 1261.4mg | 33 % | |
Total Carbohydrate 16g | 5 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 16g | ||
Protein 11.6g | 17 % | |
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: 1357
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