Serve with steamed rice to soak up the flavorful sauce.
Heat oil in large saucepan over medium heat. Add shallots and curry paste; stir until shallots soften, about 2 minutes. Add coconut milk and fish sauce; bring to boil. Add chicken and bell pepper; stir until chicken is just cooked through. Stir in chopped basil and lime juice. Season to taste with salt and pepper.
Divide curry among bowls. Garnish with basil sprigs and lime wedges.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (158g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 157 | ||
Calories from Fat: 34 (22%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 3.8g | 5 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 65mg | 20 % | |
Sodium 306mg | 11 % | |
Potassium 380.7mg | 10 % | |
Total Carbohydrate 2.6g | 1 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 1.7g | ||
Protein 26.4g | 38 % | |
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: 157
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.