Simmer 1 cup of coconut cream and curry paste over moderate heat, stirring until it becomes fragrant and the oil starts to separate from the coconut cream. Add Chicken Fillets and cook over Moderate heat, stirring frequently until the chicken changes colour. Add the remaining coconut cream and sufficient water to cover the chicken. Add Lime Leaves and Bamboo Shoots. Bring to the boil (stirring), reduce heat & simmer until the chicken is tender. Stir in the fish sauce, sugar, green chilli and basil. Simmer for a further 5 minutes. TO SERVE:- Transfer to a fresh serving bowl and scatter with the fresh Basil & Chilli slices. From: Australian Vogue Wine & Food Cookbook 94/95
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|Serving Size: 1 Serving (219g)|
|Recipe Makes: 4|
|Calories from Fat: 202 (78%)|
|Amt Per Serving||% DV|
|Total Fat 22.4g||30 %|
|Saturated Fat 18.6g||93 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 41.5mg||13 %|
|Sodium 404.7mg||14 %|
|Potassium 477mg||13 %|
|Total Carbohydrate 4.7g||1 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 4.2g|
|Protein 12.7g||18 %|
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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: 258
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