Chicken Thai Green Curry
Step 1.
Cook the rice. Approx 15 to 20 mins
Step 2.
Meanwhile, stir-fry 1/2 jar of Valcom Thai Green curry paste with 2 tablespoons of oil in a large pan or pot, over low heat until fragrant.
Step 3.
Add half of a 270ml can Ayam coconut milk and stir fry for 5 minutes or until sauce thickens and oil appears.
Step 4.
Add 400g diced chicken and cook over high heat for 2 minutes
Add remaining coconut milk, 1/2 tablespoon fish sauce and 1 teaspoon of sugar, bring to the boil.
Step 5.
Add snow peas 1 minute before the end.
Add 2 tablespoons Valcom Kaffir lime leaves (or squeeze of lime) and 2 sliced red chilli's
Add fresh basil before removing from the heat
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (123g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 374 | ||
Calories from Fat: 37 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.1g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 934.3mg | 32 % | |
Potassium 182mg | 5 % | |
Total Carbohydrate 74.7g | 22 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 73.1g | ||
Protein 7.5g | 11 % | |
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: 374
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