Delicious Thai curry chicken recipe.
Heat the oil in a large frying pan over medium-high heat. Add the cut up chicken, season, and sauté until the chicken is cooked through, stirring occasionally, about 5 minutes. Add the green beans and pepper strips and continue cooking for 3 minutes.
While the chicken cooks, start the peanut curry sauce. In a medium mixing bowl, whisk together the coconut milk, chicken broth, red curry paste, peanut butter, brown sugar, lime juice, and cilantro.
Pour the sauce into the frying pan over the chicken and vegetables, stir to combine. Turn the heat up to high and bring the mixture to boil, stirring occasionally. Reduce the heat and simmer until sauce thickens slightly, about 6 to 8 minutes. Serve over Coconut Rice or plain steamed rice.
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Serving Size: 1 Serving (470g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 845 | ||
Calories from Fat: 479 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 53.2g | 71 % | |
Saturated Fat 24.3g | 122 % | |
Monounsaturated Fat 16.7g | ||
Polyunsanturated Fat 8.4g | ||
Cholesterol 213.7mg | 66 % | |
Sodium 260mg | 9 % | |
Potassium 1051.9mg | 28 % | |
Total Carbohydrate 20.3g | 6 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 18.6g | ||
Protein 71.6g | 102 % | |
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: 845
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