Try this Easy Thai green curry recipe, or contribute your own.
Suggest a better descriptionSource: Times 20/3/21
1 In a food processor or blender, combine the green curry paste ingredients until smooth.
2. In a large pan, heat the coconut oil over low heat and then add the green curry paste and cook for a couple of minutes
3. Then add the chicken and butternut squash, stirring well to combine.
4. Stir in the coconut milk and stock. Cover and cook for about 12 mins.
5. Add in the broccoli, lime juice and soy sauce and stir. Cover and simmer for another 3-4 mins.
Sprinkle of red chilli for adults. Mushrooms, peppers, potatoes, kale and cauliflour also work well.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (992g) | ||
Recipe Makes: Servings | ||
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Calories: 1601 | ||
Calories from Fat: 1111 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 123.4g | 165 % | |
Saturated Fat 67.3g | 336 % | |
Monounsaturated Fat 31.1g | ||
Polyunsanturated Fat 15.6g | ||
Cholesterol 337.5mg | 104 % | |
Sodium 370.4mg | 13 % | |
Potassium 2421.6mg | 64 % | |
Total Carbohydrate 37.6g | 11 % | |
Dietary Fiber 8.5g | 34 % | |
Sugars, other 29.1g | ||
Protein 93.8g | 134 % | |
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: 1601
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