Try this Red or Green Thai Curry recipe, or contribute your own.
Suggest a better descriptionNote: ===== * (dried kaffir lime leaves are fine; these are available in packages on the bottom -- usually dusty -- shelf of the Asian market; they look like dried, curled-up leaves) You can add other things (holy basil, fish sauce, chopped hot Thai chiles, lemon grass, galanga, shrimp paste, etc.). Instructions: ============= Fry curry paste in oil in saucepan until fragrant. 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. From: riacmt@ubvms (Carol Miller-Tutzauer)
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Serving Size: 1 Serving (1808g) | ||
Recipe Makes: 1 | ||
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Calories: 1972 | ||
Calories from Fat: 1547 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 171.9g | 229 % | |
Saturated Fat 121.6g | 608 % | |
Monounsaturated Fat 26.6g | ||
Polyunsanturated Fat 12.4g | ||
Cholesterol 235.2mg | 72 % | |
Sodium 705.3mg | 24 % | |
Potassium 2971.7mg | 78 % | |
Total Carbohydrate 38.4g | 11 % | |
Dietary Fiber 10.2g | 41 % | |
Sugars, other 28.2g | ||
Protein 92.4g | 132 % | |
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: 1972
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