This recipe is proof that a flavorful homemade curry can be just as easy as whipping up a grilled cheese or stir-fry for dinner. Chicken breast and bell pepper strips are seared until browned, then simmered in a creamy, dreamy coconut milk curry with Thai chili sauce and lime juice. Once the curry is thickened, the chicken is full of flavor, and the veggies are tender, it’s time to spoon everything over fluffy cilantro-lime rice and sprinkle with fresh cilantro and chili flakes for good measure. You can have all that in just 30 minutes—talk about game-changing dinner!
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Serving Size: 1 Serving (244g) | ||
Recipe Makes: 2 | ||
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Calories: 255 | ||
Calories from Fat: 252 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28g | 37 % | |
Saturated Fat 17.8g | 89 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 632mg | 22 % | |
Potassium 173mg | 5 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 2.3g | ||
Protein 1.6g | 2 % | |
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: 255
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