If your family likes Thai food, this is a winner for a quick week night meal, and the coconut and curry flavors are simply delicious.
1. Begin cooking rice according to package directions.
2. In another medium sauce pan, add about an inch of water and bring to a boil. Add green beans and boil lightly with the lid on for 4-5 minutes. Drain.
3. Heat the olive oil over medium heat in the same saucepan as the green beans were cooked (or use a new skillet). Add the chicken pieces and sprinkle curry spice and salt over chicken. Saute until chicken is cooked through, 5-8 minutes.
4. Add the rice, green beans and coconut milk to the chicken. Heat, stirring, for one or two minutes until warmed throughout.
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Serving Size: 1 Serving (2525g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3351 | ||
Calories from Fat: 708 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 78.7g | 105 % | |
Saturated Fat 53g | 265 % | |
Monounsaturated Fat 9.5g | ||
Polyunsanturated Fat 6.4g | ||
Cholesterol 1110.3mg | 342 % | |
Sodium 2861.8mg | 99 % | |
Potassium 5883.6mg | 155 % | |
Total Carbohydrate 178.9g | 53 % | |
Dietary Fiber 12.4g | 50 % | |
Sugars, other 166.5g | ||
Protein 457.2g | 653 % | |
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: 3351
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