Heat 1 tbsp vegetable oil in a sauce pan until very hot.
Add 70g green curry paste.
Stir-fry then add 1 tbsp coconut cream.
Stir gently to avoid burning then add 1 tbsp coconut cream again.
Add 250g chicken meat (sliced).
Stir-fry, then add again 1 tbsp coconut cream.
Stir-fry until cooked through.
Add 250ml coconut cream then 100ml water. Simmer for a while.
Add diced seasonal vegetables (100g aubergines or pumpkin, 60g baby corns).
Lower the heat and simmer for a while until vegetables are soft and tender.
Season with 1 tsp fish sauce.
Garnish with 4 dried kaffir lime leaves and 2 dried red chillies.
Serve with steamed white rice.
For best results, use chicken leg meat (boneless and diced).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (240g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 35 (23%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 87.5mg||27 %|
|Sodium 96.2mg||3 %|
|Potassium 286.2mg||8 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 26.7g||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: 149
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