This is a very basic version that requires little effort for a delicious dish. You can adjust the heat according to your preference.
1. Put coconut milk, curry paste, and chicken stock in a pan and simmer for 10 minutes until it thickens slightly.
2. Add the chicken, onion, and carrots and cook for 8 minutes.
3. Add the green pepper and cook 2 more minutes, making sure chicken is completely cooked.
4. Serve over jasmine rice.
If you like the green pepper to be softer, add it at the same time as the chicken and other veggies.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (279g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 293 | ||
Calories from Fat: 234 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26g | 35 % | |
Saturated Fat 21.9g | 110 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 10.5mg | 3 % | |
Sodium 205.6mg | 7 % | |
Potassium 484.2mg | 13 % | |
Total Carbohydrate 10.4g | 3 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 9.4g | ||
Protein 8.5g | 12 % | |
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: 293
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