A variation on a traditional thai curry - super simple, super quick, super tasty.
Heat oil and stir-fry curry paste for 1 minute.
Add coconut milk and chicken. Bring to a boil.
Add sugar, fish sauce and lime leaves. Simmer for 10 minutes on low heat.
Garnish with coriander and serve with bean shoots and rice.
Adjust the amount of curry paste to suit your taste. You can also add eggplant to this dish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (308g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 298 | ||
Calories from Fat: 97 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.8g | 14 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 96.2mg | 30 % | |
Sodium 444.5mg | 15 % | |
Potassium 303.5mg | 8 % | |
Total Carbohydrate 11g | 3 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 10.2g | ||
Protein 40.2g | 57 % | |
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: 298
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