Try this Fragrant Green Chicken Curry recipe, or contribute your own.
Suggest a better description1 Whiz the green curry paste ingredients in a processor to a smooth green paste. Marinate the chicken in some paste for 30 minutes, and add a little oil and the chicken pieces to a hot casserole-type pan or wok. 2 Fry for four minutes, add the rest of the marinade - it will sizzle and spit. Stir in the coconut milk, bring to the boil and simmer gently for eight minutes until the chicken is cooked. 3 Season to taste. The flavour should have a kick but be reasonably mellow ~ very fresh and fragrant. 4 Sprinkle with the pistachios and some coriander leaves and serve with steamed rice or noodles and a chunky coconut, tomato, cucumber and lime relish. Recipe by: The Naked Chef
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Serving Size: 1 Serving (69g) | ||
Recipe Makes: 4 servings | ||
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Calories: 316 | ||
Calories from Fat: 308 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.2g | 46 % | |
Saturated Fat 22.8g | 114 % | |
Monounsaturated Fat 8.4g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 15.3mg | 1 % | |
Potassium 259.6mg | 7 % | |
Total Carbohydrate 4g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 3.9g | ||
Protein 2.4g | 3 % | |
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: 316
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