1. Add coconut milk, chicken stock and galangal in a pan.
2. Bring to boil and simmer over low heat for 8 minutes, stirring occasionally.
3. Add chicken pieces and chilli to pan, simmer for another 6 minutes. Continue stirring until cooked and all ingredients mixed well.
4. Season with fish sauce and sugar. Add coriander leaves before serving, garnished with remaining coriander leaves.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (489g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 440 (83%)|
|Amt Per Serving||% DV|
|Total Fat 48.9g||65 %|
|Saturated Fat 41.5g||207 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 1g|
|Cholesterol 7.6mg||2 %|
|Sodium 1089.5mg||38 %|
|Potassium 811.8mg||21 %|
|Total Carbohydrate 18g||5 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 17.7g|
|Protein 11.4g||16 %|
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: 529
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!