Chicken - Red Thai Curry
by deedee237
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INGREDIENTS
- 500 gm Chicken thigh fillets ; halved
- 2 tb Thai Red Curry Paste
- 2 tb Olive oil
- 1 can Coconut Milk
- 2 tb Fish Sauce
- 2 tb Sugar - brown
- Snow peas
- 2 c Rice - Jasmine
INSTRUCTIONS
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.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (293g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 449 | ||
| Calories from Fat: 309 (69%) | ||
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| Amt Per Serving | % DV | |
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| 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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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. |
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Calories per serving: 449
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