In food processor, Pulse; chiles, carrot, onion, and ginger.
Heat oil in skillet over medium heat; add vegetables and cook to soften, 3 minutes.
Add coconut milk and curry powder and bring to a simmer; add chicken and simmer until cooked.
Season with salt and pepper and serve over rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (168g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 43 (24%)|
|Amt Per Serving||% DV|
|Total Fat 4.8g||6 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 65.8mg||20 %|
|Sodium 86.5mg||3 %|
|Potassium 412.4mg||11 %|
|Total Carbohydrate 5.3g||2 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 4.1g|
|Protein 26.8g||38 %|
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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: 176
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