Try this Chicken in Green Curry (Gang Keao Wan Gai) recipe, or contribute your own.
Suggest a better descriptionIn a large saucepan, heat 1/4 cup of coconut milk with the green curry paste. Stir until it is well blended and a thin coat of oil appears on the surface. Add the chicken and continue cooking over medium heat for 5 minutes, stirring constantly. Stir in the remaining coconut milk and the bamboo shoots, fish sauce, and sugar. Cover and simmer for 8-10 minutes, or until chicken is cooked. Remove cover and stir in mint leaves and chili peppers. Cook, stirring for 3-5 minutes. Serve with rice. From Pojanee Vatanapans Thai Cookbook
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Serving Size: 1 Serving (264g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 140 | ||
Calories from Fat: 108 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.1g | 16 % | |
Saturated Fat 10.7g | 53 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 933.7mg | 32 % | |
Potassium 159mg | 4 % | |
Total Carbohydrate 8.3g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 8.3g | ||
Protein 1.7g | 2 % | |
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: 140
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