Amount Per Serving
calories 239
% Daily Value *
Total Fat 11 g 16 %
Saturated Fat 2 g 9 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 92 mg 31 %
Sodium 1226 mg 51 %
Potassium 448 mg 13 %
Total Carbohydrate 10 g 3 %
Dietary Fiber 3 g 12 %
Sugars 3 g
Protein 28 g 55 %
Vitamin A 10 %
Vitamin C 85 %
Calcium 14 %
Iron 5 %
Heat a large skillet over medium high heat and add 2 tablespoons oil. Toss the chicken pieces in 1 tablespoon cornstarch and 1 tablespoon oil until well-combined. Sear the chicken pieces in the skillet until browned. Remove from the pan and set aside.
If there are a lot of chicken bits stuck to your pan, deglaze with a ΒΌ cup of water. Then add the sliced onions to the skillet and cook until translucent. Add the curry paste and cook for 5 minutes.
Add the vegetables and cook for 30 seconds. Add the coconut milk, chicken stock, lime leaves (if using), chili (if using), and the seared chicken pieces. Bring to a simmer and lower the heat. Cover and simmer for 10 minutes. After the curry has finished simmering, stir in the fish sauce, sugar, and basil. Serve with steamed rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (386g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 412 | ||
Calories from Fat: 224 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.9g | 33 % | |
Saturated Fat 14.6g | 73 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 96.8mg | 30 % | |
Sodium 922.3mg | 32 % | |
Potassium 739mg | 19 % | |
Total Carbohydrate 20g | 6 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 15.8g | ||
Protein 29.6g | 42 % | |
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: 412
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