Stir-fry dish.
1.) To make the spice paste: Stir-fry yellow curry paste in a pan for 2-3 minutes. Add yogurt, water, cilantro, and basil. Bring to boil and simmer 2-3 minutes.
2.) Meanwhile, heat oil in a wok and stir-fry the onions and garlic for 2-3 minutes. Add chicken and corn and stir-fry for 3-4 minutes until meat and corn are tender.
3.) Stir in the spice paste and bring to a boil. Let simmer for 2-3 minutes, until heated through. Garnish with additional cilantro and basil.
Serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (787g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 671 | ||
Calories from Fat: 108 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12g | 16 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 276.2mg | 85 % | |
Sodium 462.1mg | 16 % | |
Potassium 1572.3mg | 41 % | |
Total Carbohydrate 22.1g | 7 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 19.2g | ||
Protein 113.6g | 162 % | |
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: 671
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