Try this Thai Green Curry recipe, or contribute your own.
Suggest a better description1. Add oil to large skillet. Saute chicken until browned and just done. Remove and set aside.
2. Add a little more oil and add onions and carrots. Saute for 3-4 minutes. When veggies are beginning to soften add curry paste, ginger, garlic and lime zest. Saute for about 1 minute.
3. Add coconut milk and bring the curry to a boil. Then lower heat to simmer and cook until veggies have softened and the curry has started to thicken. About 10 minutes.
4. Add asparagus and chicken. Simmer for 3-4 minutes until asparagus has turned light green.
5. Remove from heat and stir in fish sauce and chopped greens. Let mixture set for 2-3 minutes stirring occasionally until greens have wilted.
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Serving Size: 1 Serving (179g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 34 | ||
Calories from Fat: 2 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 843mg | 29 % | |
Potassium 248.5mg | 7 % | |
Total Carbohydrate 7.5g | 2 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 5.2g | ||
Protein 1.6g | 2 % | |
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: 34
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