Aromatic chicken and veggie stir-fry that has a hint of spice (you can control this hotter or milder) served
Fry green curry paste 2 min in oil add chicken until cooked
Add 2 cans coconut milk fish sauce and brown sugar bring to boil and simmer for 3-5 minutes.
Add carrots and cauliflower for 5 more minutes
Add rest of vegs for another 15 minutes add bamboo basil
Turn off heat and add mushrooms and coconut milk and cover.
Let sit for 2 -3 hours. Awesome the second day!
Serve over steamed white or brown rice
If you want it more spicy you MUST add the curry when you are cooking the chicken. Adding it to the sauce it won't add the punch and flavor.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (198g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 165 | ||
Calories from Fat: 15 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 68.4mg | 21 % | |
Sodium 793.4mg | 27 % | |
Potassium 536.3mg | 14 % | |
Total Carbohydrate 7.6g | 2 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 6.2g | ||
Protein 29g | 41 % | |
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: 165
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