Try this Gaeng Gai (Thai Chicken Curry) recipe, or contribute your own.
Suggest a better descriptionHeat the oil in a wok and stir-fry the chilies, onion, and garlic until light brown.
Add galangal, lemon grass, fresh coriander, nutmeg, lime leaves, cumin, ground coriander, sugar, fish sauce, and salt.
Cook for about 2 min. over medium heat. Add the chicken and stir-fry for 1 minute. Add the bamboo shoots and coconut milk.
Bring to boil, reduce heat and simmer about 10-15 minutes until checken is tender.
Garnish with fresh basil, serve over rice. This dish is even better if you refrigerate it overnight and reheat it the next day!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1798g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 2382 | ||
Calories from Fat: 1571 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 174.5g | 233 % | |
Saturated Fat 98.2g | 491 % | |
Monounsaturated Fat 44.8g | ||
Polyunsanturated Fat 21.2g | ||
Cholesterol 222.7mg | 69 % | |
Sodium 3129.1mg | 108 % | |
Potassium 5302.1mg | 140 % | |
Total Carbohydrate 130.7g | 38 % | |
Dietary Fiber 19.9g | 80 % | |
Sugars, other 110.8g | ||
Protein 103.7g | 148 % | |
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: 2382
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