Try this Chicken Green Curry recipe, or contribute your own.
Suggest a better description1. Place curry paste in large saucepan,stir over heat until fragrant. Add coconut milk and lime leaves, bring to boil. Reduce heat, simmer, 5 minutes.
2. Meanwhile, heat oil and cook chicken until browned.
3. Add chicken to curry mixture with sauce, juice, sugar and eggplant, simmer covered for about 5 minutes or until eggplant is tender and the chicken cooked through. add zucchini, basil and chopped cilantro, cook, stirring until zucchini is tender.
4. Place curry in serving bowl, sprinkle with cilantro leaves, sliced chill and onion.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (468g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 978 | ||
Calories from Fat: 768 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 85.3g | 114 % | |
Saturated Fat 47.9g | 240 % | |
Monounsaturated Fat 21.1g | ||
Polyunsanturated Fat 11.1g | ||
Cholesterol 210mg | 65 % | |
Sodium 910mg | 31 % | |
Potassium 946.9mg | 25 % | |
Total Carbohydrate 9.5g | 3 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 9.5g | ||
Protein 47.6g | 68 % | |
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: 978
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