Try this Chicken in Red Curry and Coconut recipe, or contribute your own.
Suggest a better descriptionCut chicken breasts into thumbnail cubes or little finger slices. Heat a wok and add the oil and garlic. Chow or stir the chicken pieces until they are well browned. Add the onion to the pan and cook just until the onion is clear. Set wok aside. Add frozen beans. In 3 quart saucepan, heat the coconut milk, red curry paste, salt and fish sauce. Bring to a simmer and add the chicken, onion and green beans. Cover and simmer slowly until the chicken and beans are tender - about 5 minutes until chicken is heated through. Garnish with coriander. Serve with rice or thin noodles From Dale & Gail Shipp, Columbia Md. === Converted by MMCONV vers. 1.50 Submitted By On, reposted by DonW1948@aol.com File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (407g) | ||
Recipe Makes: 4 | ||
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Calories: 546 | ||
Calories from Fat: 278 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.9g | 41 % | |
Saturated Fat 20.5g | 103 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 136.9mg | 42 % | |
Sodium 517mg | 18 % | |
Potassium 967.9mg | 25 % | |
Total Carbohydrate 9.8g | 3 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 7.8g | ||
Protein 57.9g | 83 % | |
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: 546
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