Heat the oil in a wok and stir-fry the chilies, onion, and garlic until light brown.
Add galangal, lemon grass, fresh coriander, nutmeg, lime leaves, cumin, ground coriander, sugar, fish sauce, and salt.
Cook for about 2 min. over medium heat. Add the chicken and stir-fry for 1 minute. Add the bamboo shoots and coconut milk.
Bring to boil, reduce heat and simmer about 10-15 minutes until checken is tender.
Garnish with fresh basil, serve over rice. This dish is even better if you refrigerate it overnight and reheat it the next day!
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|Serving Size: 1 Serving (1798g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1571 (66%)|
|Amt Per Serving||% DV|
|Total Fat 174.5g||233 %|
|Saturated Fat 98.2g||491 %|
|Monounsaturated Fat 44.8g|
|Polyunsanturated Fat 21.2g|
|Cholesterol 222.7mg||69 %|
|Sodium 3129.1mg||108 %|
|Potassium 5302.1mg||140 %|
|Total Carbohydrate 130.7g||38 %|
|Dietary Fiber 19.9g||80 %|
|Sugars, other 110.8g|
|Protein 103.7g||148 %|
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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: 2382
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