Easy to make traditional Thai red, green, or yellow curry dish.
Cut chicken into thin strips, about one inch long by once forth inch wide and set aside.
In a saucepan or skillet over medium-low heat, stir coconut milk with curry paste, fish sauce and brown sugar until mixture reaches a simmer. Add chicken and return to simmer, stirring occasionally over medium-low heat until flavors have mellowed and chicken is cooked, about 15 minutes. Top each serving with shredded fresh basil. Pass sliced chile peppers separately, so diners may adjust heat to their own tastes. Serve with steamed jasmine rice.
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Serving Size: 1 Serving (242g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 377 | ||
Calories from Fat: 230 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.5g | 34 % | |
Saturated Fat 21.7g | 109 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 65.8mg | 20 % | |
Sodium 785.1mg | 27 % | |
Potassium 572.8mg | 15 % | |
Total Carbohydrate 10.2g | 3 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 10.2g | ||
Protein 28.9g | 41 % | |
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: 377
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