Chicken curry with bell peppers
Heat oil in a large skillet or wok
Brown garlic and onion
Cook sliced chicken with garlic and onion until fully cooked
Add red and green pepper strips
Separately mix 6 tablespoons curry powder with 1 1/2 cup water
Add curry mixture to chicken and bring to simmer, cook and reduce sauce
Add can of coconut milk and bring back to simmer
Mix cornstarch to 1/2 cup cold water
Add cornstarch mixture to simmering dish, bring back to simmer
Add fish sauce to taste, about 1/8 cup
Serve over rice
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (194g) | ||
Recipe Makes: 6 | ||
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Calories: 368 | ||
Calories from Fat: 307 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.2g | 46 % | |
Saturated Fat 12.4g | 62 % | |
Monounsaturated Fat 14.2g | ||
Polyunsanturated Fat 6.3g | ||
Cholesterol 11.4mg | 4 % | |
Sodium 489.7mg | 17 % | |
Potassium 370.9mg | 10 % | |
Total Carbohydrate 11.7g | 3 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 8.8g | ||
Protein 7.2g | 10 % | |
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: 368
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