Tina
Heat coconut milk, Thai red curry paste, and kaffir lime leaves in heavy large skillet or pot over medium-high heat. Stir until mixture thickens, about 10 minutes. Stir in , onion, and basil sprigs; bring to simmer. Continue to simmer until slightly thickened, about 25 min minutes. Reduce heat to medium-low. Add cooked chicken, bamboo shoots, tamarind paste, fish sauce, and sugar. Simmer until chicken is blended in with sauce. Add red bell peppers in at final stage. Don't over cook them . They should be nice and still crisp.
Serve with steamed rice.
Cook rice according to Pkg for 3/4 cup of cooked rice per person.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (562g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 41 | ||
Calories from Fat: 2 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 663mg | 23 % | |
Potassium 442.6mg | 12 % | |
Total Carbohydrate 7.6g | 2 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 6g | ||
Protein 2.7g | 4 % | |
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: 41
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