Heat the oil in a skillet to medium heat.
Add the chicken and the onion and saute until the onion is softened and the chicken is no longer pink on the exterior. Remove the chicken and onion from all the juice and oil that remains and set aside.
Add up to 1/2 cup of chicken broth if there is little juice remaining
Add the curry paste and stir until the aroma is release and it is starting to blend with the juices.
Add the coconut milk and mix all until smooth and it is bubbling lightly
Add the fish sauce and sugar and blend until smooth.
Add the carrots, the chilies, the lime leaves, the basil, the mushrooms and mix well.
Return the chicken and onion to the pan and make sure everything is mixed well.
sprinkle the bamboo shoots over the top of everything.
Cover and lower heat to simmer for about 15 minutes.
Uncover, stir to mix in the shoots, remove from heat.
Server over Jasmine Rice or as an option, cooked cauliflower.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (491g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 556 (68%)|
|Amt Per Serving||% DV|
|Total Fat 61.8g||82 %|
|Saturated Fat 29.8g||149 %|
|Monounsaturated Fat 18.3g|
|Polyunsanturated Fat 9.2g|
|Cholesterol 200.9mg||62 %|
|Sodium 590.7mg||20 %|
|Potassium 1160.3mg||31 %|
|Total Carbohydrate 14.4g||4 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 12g|
|Protein 53.7g||77 %|
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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: 822
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