Try this Thai Chicken Curry recipe, or contribute your own.
Suggest a better descriptionCut the chicken breast into goujons and place into a wok on the heat. Add the 1/2 chopped onion and some olive oil and pan fry, turning occasionally. Add the chopped red chilli. Add the tomato puree and dried coriander, and a touch of olive oil. Stir in the garlic paste, Thai paste and fresh lemon grass. Stir in the coconut milk and turn up the heat. Cook at this temperature for 1 minute. Meanwhile add the chopped cabbage to a pan of boiling oil for a few seconds until crisp and golden. Remove and place on a plate with some kitchen towel and put to one side. Chop up the fresh coriander and add to the Thai curry with a touch of salt. Arrange the cabbage on a serving plate in the centre and spoon the curry around the outside. Serve immediately. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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Serving Size: 1 Serving (2113g) | ||
Recipe Makes: 1 servings | ||
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Calories: 2416 | ||
Calories from Fat: 514 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 57.1g | 76 % | |
Saturated Fat 36.1g | 180 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 5.7g | ||
Cholesterol 1095mg | 337 % | |
Sodium 1253.1mg | 43 % | |
Potassium 5293.1mg | 139 % | |
Total Carbohydrate 11g | 3 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 9.8g | ||
Protein 440g | 629 % | |
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: 2416
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