Stir-fry chicken in hot oil until golden. Add curry paste and stir-fry for 1 minute longer. Add coconut cream and capsicum, simmer for 5 minutes. Stir in mango slices, spring onions and lemon juice. Reheat gently and serve with rice. Recipe by: Super Food Ideas (Aussie Magazine)
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|Serving Size: 1 Serving (319g)|
|Recipe Makes: 4|
|Calories from Fat: 247 (55%)|
|Amt Per Serving||% DV|
|Total Fat 27.4g||37 %|
|Saturated Fat 19.7g||99 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 87.5mg||27 %|
|Sodium 102.4mg||4 %|
|Potassium 726.5mg||19 %|
|Total Carbohydrate 24.7g||7 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 20.7g|
|Protein 30g||43 %|
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Calories per serving: 447
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