Try this Burmese Coconut Chicken with Thai and Opal Basils recipe, or contribute your own.
Suggest a better description"Luscious and spicy, serve this simple Burmese curry with steamed rice and stir-fried vegetables to make a complete meal." Preheat the oven to 400 degrees F. In a large, nonstick skillet, heat the peanut oil over moderate heat. Add the chicken in batches and brown on all sides. Remove with a slotted spoon and place in a baking dish large enough to accommodate the chicken and the coconut milk in one layer. Using the same skillet and the oil and chicken fat remaining in it, cook the onions, garlic, jalapeno peppers, caraway, and cinnamon over high heat for 5 minutes, stirring constantly. Remove from the heat and add to the chicken. Pour the coconut milk into the hot skillet and stir, scraping the bottom to remove any browned particles. Add to the onions and chicken and mix well. Bake, uncovered, for 1 1/2 hours. Remove from the oven, add the basil, and mix gently. Season with salt and pepper, and serve immediately. Source: "Basil" by Janet Hazen Posted to MM-Recipes Digest V3 #279 Date: Sat, 12 Oct 1996 13:43:05 +0000 From: Linda Place
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Serving Size: 1 Serving (362g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 757 | ||
Calories from Fat: 626 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 69.5g | 93 % | |
Saturated Fat 44.2g | 221 % | |
Monounsaturated Fat 13.5g | ||
Polyunsanturated Fat 7.2g | ||
Cholesterol 131.7mg | 41 % | |
Sodium 187.4mg | 6 % | |
Potassium 743.6mg | 20 % | |
Total Carbohydrate 6g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 5.7g | ||
Protein 32.2g | 46 % | |
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: 757
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