Fry curry paste with the cream off the top of the coconut milk in oil in saucepan until oil separates. Add chicken (if using) and saute for about 1 minute over medium high heat. Add remaining ingredients except basil leaves or red bell pepper. Bring just barely to a boil; reduce heat and simmer 20-30 minutes. Just before serving, stir in basil leaves or red bell pepper. Serve with cooked Thai Jasmine rice. Posted to CHILE-HEADS DIGEST by Chet Bacon
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1057g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1332 (98%)|
|Amt Per Serving||% DV|
|Total Fat 148g||197 %|
|Saturated Fat 109.1g||545 %|
|Monounsaturated Fat 22.4g|
|Polyunsanturated Fat 9g|
|Cholesterol 0mg||0 %|
|Sodium 77.4mg||3 %|
|Potassium 1261.4mg||33 %|
|Total Carbohydrate 16g||5 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 16g|
|Protein 11.6g||17 %|
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: 1357
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!