Simple red curry
• Fry curry paste with cream off the top of the coconut milk in oil in saucepan until oil separates
• Add chicken and sauté for about 1 minutes over medium high heat
• Add remaining ingredients except basil leaves or red bell pepper
• Bring just barely to a boil
• Reduce heat and simmer 20-30 minutes
• Stir in basil leaves or red pepper just before serving
• Serve with cooked thai jasmine rice
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (733g) | ||
Recipe Makes: Servings | ||
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Calories: 249 | ||
Calories from Fat: 186 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.7g | 28 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 12.2g | ||
Polyunsanturated Fat 5.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 940.4mg | 32 % | |
Potassium 790.5mg | 21 % | |
Total Carbohydrate 15.2g | 4 % | |
Dietary Fiber 7.1g | 28 % | |
Sugars, other 8.1g | ||
Protein 5.4g | 8 % | |
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: 249
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