In Large skillet on medium heat, melt butter. Add curry paste, 1/4 tsp salt; cook, stirring until fragrant and browning (approx. 1 minute). Add red pepper; cook until softened (approx. 2 minutes). Pour in cream, bring to gentle boil and stir.
Add chicken, reduce heat, simmer, stirring often for approx. 8 minutes or until chicken is no longer pink in the middle. Stir in Lime juice and zest. Add more salt to taste.
Serve with sprinkled peanuts (optional), basil and lime wedges to squeeze on top.
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|Serving Size: 1 Serving (201g)|
|Recipe Makes: 4|
|Calories from Fat: 202 (58%)|
|Amt Per Serving||% DV|
|Total Fat 22.4g||30 %|
|Saturated Fat 10.1g||50 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 114.5mg||35 %|
|Sodium 110.1mg||4 %|
|Potassium 501.4mg||13 %|
|Total Carbohydrate 6.7g||2 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 4.3g|
|Protein 31g||44 %|
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Calories per serving: 349
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