Melt coconut oil in pan then add drumsticks, garlic and onion and cook at high heat until chicken is browned on the outside. Then add coconut milk, green curry paste and ginger and let simmer on low heat.
Chop carrots, mushroom, kumura and leek. Add half of this mixture to the slow cooker then add the lentils and chicken stock.
Add chicken mixture from the pan and the remainder of the ingredients into cooker.
Cook at low heat for at least 8 hours. The greater the time the thicker and richer the stew!!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (220g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 19 (19%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 4.8mg||1 %|
|Sodium 244.4mg||8 %|
|Potassium 338.7mg||9 %|
|Total Carbohydrate 13.9g||4 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 11.5g|
|Protein 6.3g||9 %|
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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: 99
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