A quick, simple, but excellent green coconut curry chicken served over sticky rice. If you don't have the time to make the green curry paste from scratch, this is the recipe for you. Just make sure you use the Maesri brand - no substitutions.
Boil the coconut milk and curry paste for 5 minutes stirring frequently.
Add chicken and cook for 10 minutes stirring frequently.
Add remaining ingredients and simmer for 10 minutes. Stir occasionally.
Serve with Thai sticky rice.
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|Serving Size: 1 Serving (407g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 327 (40%)|
|Amt Per Serving||% DV|
|Total Fat 36.3g||48 %|
|Saturated Fat 26.4g||132 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 105.6mg||33 %|
|Sodium 496.9mg||17 %|
|Potassium 834.4mg||22 %|
|Total Carbohydrate 75.2g||22 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 70.5g|
|Protein 46.2g||66 %|
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Calories per serving: 812
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