Place curry paste and chicken in a bowl, toss and refrigerate for about an hour
Heat oil and stir fry chicken.
Add coconut milk - simmer
Stir in fish sauce and sugar
Add beans and simmer until tender
Cook rice and spoon steamed rice into bowls, top with curry.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (293g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 309 (69%)|
|Amt Per Serving||% DV|
|Total Fat 34.3g||46 %|
|Saturated Fat 26g||130 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 103.8mg||32 %|
|Sodium 820mg||28 %|
|Potassium 674.5mg||18 %|
|Total Carbohydrate 8.7g||3 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 8.7g|
|Protein 29.6g||42 %|
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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: 449
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