J- Chicken curry
by scottedward223
Simple chicken curry
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INGREDIENTS
- 14 ounces thai coconut milk
- 1 tablespoon thai red curry base
- 1 pound cubed chicken
- 2 tablespoons fish sauce
- 2 teaspoons lemon juice
- 1 tomato ; diced
- 3 scallions ; diced
- 2 cups mushrooms ; sliced
- 1 yellow pepper ; diced
- 2 teaspoons thai garlic chili sauce
INSTRUCTIONS
• In large saucepan, combine coconut milk with curry base over medium heat until oil appears on top
• Add chicken, seasoning sauce, lemon juice and simmer for 5 minutes, stirring occasionally
• Add remaining ingredients except mushrooms and garlic chili sauce
• Cover and simmer for 5 minutes
• Add mushrooms and garlic chili sauce to taste
• Cover and simmer for2 minutes
• Serve hot over rice
• Garnish with sprigs of fresh sweet basil
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1418g) | ||
| Recipe Makes: Servings | ||
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| Calories: 1819 | ||
| Calories from Fat: 1092 (60%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 121.4g | 162 % | |
| Saturated Fat 85.2g | 426 % | |
| Monounsaturated Fat 17.4g | ||
| Polyunsanturated Fat 8.9g | ||
| Cholesterol 381mg | 117 % | |
| Sodium 3178mg | 110 % | |
| Potassium 3522.3mg | 93 % | |
| Total Carbohydrate 38.5g | 11 % | |
| Dietary Fiber 5.7g | 23 % | |
| Sugars, other 32.7g | ||
| Protein 156.4g | 223 % | |
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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. |
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Calories per serving: 1819
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