The Thai name of this dish means "Hot chicken curry."
At medium heat, put cooking oil with curry paste in sauce pan, add small amount of coconut milk and cook until a film of oil appears. Then add chicken mix until it changes color. Add remaining ingredients, bring to a boil, and continue to cook until chicken is done. Garnish with basil leaves just before serving with white rice.
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Serving Size: 1 Serving (1044g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 3124 | ||
Calories from Fat: 657 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 73g | 97 % | |
Saturated Fat 50.8g | 254 % | |
Monounsaturated Fat 12.5g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 1471.8mg | 51 % | |
Potassium 1423mg | 37 % | |
Total Carbohydrate 558.5g | 164 % | |
Dietary Fiber 19.4g | 78 % | |
Sugars, other 539.1g | ||
Protein 51.7g | 74 % | |
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: 3124
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