Try this Thai green chicken curry with asparagus and jasmine rice recipe, or contribute your own.
Suggest a better descriptionCook rice. Fluff with fork and keep warm. Peel and cut onion into 8 equal wedges, keeping wedges attached to the root. Measure out 3/4 cup chicken broth and save the rest. Remove stems, ribs and seeds from bell pepper and cut it into 1 inch pieces. Dry chicken and season with salt and pepper. Snap asparagus ends and cut into 2 inch pieces. In a medium sauce pan over medium heat, warm 1 tbsp. oil until hot. Add onion, ginger, garlic and curry paste, season with salt. Cook, stirring occasionally, until onion starts to soften, 3-5 min. Stir in coconut milk, fish sauce and 3/4 cup chicken broth and bring to a boil. Reduce to simmer and add bell pepper and chicken. Cook, stirring occasionally, until bell pepper starts to soften, 2-3 min. Add asparagus and stir occasionally until it is crisp-tender and chicken is cooked through, 3-5 ,in. Season with salt and pepper. Serve. Transfer rice and chicken curry to bowl and garnish with basil and lime juice.
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Serving Size: 1 Serving (1174g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1531 | ||
Calories from Fat: 850 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 94.5g | 126 % | |
Saturated Fat 41.4g | 207 % | |
Monounsaturated Fat 29.9g | ||
Polyunsanturated Fat 15.4g | ||
Cholesterol 345mg | 106 % | |
Sodium 707.4mg | 24 % | |
Potassium 1899mg | 50 % | |
Total Carbohydrate 72.3g | 21 % | |
Dietary Fiber 7.3g | 29 % | |
Sugars, other 65g | ||
Protein 98g | 140 % | |
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: 1531
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