Heat the olive oil in a large pan, saute the chicken and set aside. Add the onion and ginger to the pan and saute over a low heat to soften but not colour. Add the tomatoes, coriander and chilli (if using) and mix well. Add the contents of the jar of Thai Red Curry, ground pepper and coconut milk. Bring to the boil, then turn down to a simmer for 10 minutes. Return the chicken to the pan and simmer for a further 10 minutes until the chicken is cooked. Serve on a bed of rice, garnished with sprigs of coriander.
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|Serving Size: 1 Serving (2603g)|
|Recipe Makes: 1|
|Calories from Fat: 502 (20%)|
|Amt Per Serving||% DV|
|Total Fat 55.8g||74 %|
|Saturated Fat 28.8g||144 %|
|Monounsaturated Fat 11.9g|
|Polyunsanturated Fat 6.9g|
|Cholesterol 1095mg||337 %|
|Sodium 1299.3mg||45 %|
|Potassium 6462.8mg||170 %|
|Total Carbohydrate 34.4g||10 %|
|Dietary Fiber 8.8g||35 %|
|Sugars, other 25.6g|
|Protein 444.2g||635 %|
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Calories per serving: 2501
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