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Name: Red Chicken Curry
Prep time: 20 min
Total time: 40 min
Yield: 2
Cuisine: Thai
Ingredients: 8 big scallops; 2 pieces boneless skinless chicken (cubed); 4 long beans (cut into 2-inch lengths); some thickly sliced carrot; 1 cup Bamboo shoots; 2 tablespoon oil; 3 tablespoon red curry paste (I used Mae Ploy red curry paste); 4 teaspoons palm sugar; 0.5 teaspoon fish sauce; 1 1/2 cup coconut milk; 0.5 cup Water

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INGREDIENTS

8 big scallops
2 pieces boneless skinless chicken ; (cubed)
4 long beans ; (cut into 2-inch lengths)
some thickly sliced carrot
1 cup Bamboo shoots
2 tablespoon oil
3 tablespoon red curry paste ; (I used Mae Ploy red curry paste)
4 teaspoons palm sugar
0.5 teaspoon fish sauce
1 1/2 cup coconut milk
0.5 cup Water

Servings

INSTRUCTIONS

Heat up a small pot with the cooking oil. Saute the red curry paste until aromatic. Add the scallops and chicken into the pot and stir well with the curry paste. Add coconut milk, water, long beans, carrots, and bring the curry to boil. Add fish sauce, palm sugar, and stir-continuously until the chicken is fully cooked, dish out and serve immediately with steamed jasmine rice.

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Nutrition

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Serving Size: 1 Serving (427g)
Recipe Makes: 2

Calories: 672
Calories from Fat: 479 (71%)

Amt Per Serving		% DV

	Total Fat 53.2g	71 %
	Saturated Fat 33.6g	168 %
	Monounsaturated Fat 12.5g
	Polyunsanturated Fat 3.5g
Cholesterol 68.4mg		21 %
Sodium 224.4mg		8 %
Potassium 1252.2mg		33 %
Total Carbohydrate 22.7g		7 %
	Dietary Fiber 4.8g	19 %
	Sugars, other 17.9g
Protein 33.9g		48 %
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: 672

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