Try this Taiwanese Curry recipe, or contribute your own.
Suggest a better descriptionCook onion in oil then add chicken and cook until no longer pink. Add coconut milk and 1/2 can of water then bring to a boil. Add potato and let simmer for 3-5 minutes. Add carrots then simmer 3-5 min. Add green pepper then let simmer 3-5 min. Take off heat and stir in curry packet. Serve over cooked rice.
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Serving Size: 1 Serving (1728g) | ||
Recipe Makes: Servings | ||
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Calories: 3541 | ||
Calories from Fat: 1636 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 181.7g | 242 % | |
Saturated Fat 118.3g | 592 % | |
Monounsaturated Fat 33.8g | ||
Polyunsanturated Fat 16.7g | ||
Cholesterol 340.2mg | 105 % | |
Sodium 421.9mg | 15 % | |
Potassium 3679.5mg | 97 % | |
Total Carbohydrate 354.9g | 104 % | |
Dietary Fiber 11.4g | 46 % | |
Sugars, other 343.5g | ||
Protein 126.9g | 181 % | |
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: 3541
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