Try this Thai Red Chicken Curry recipe, or contribute your own.
Suggest a better descriptionSautee onion/shallots, ginger, veggies, curry paste in a medium pan.
Add Chicken in batches and cook over medium heat until browned.
Add stock and potatoes.
Simmer covered for 20 minutes. If cooking with bone-in, simmer longer
Stir in remaining ingredients.
Simmer uncovered for 5 minutes and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (1391g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 2185 | ||
Calories from Fat: 957 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 106.3g | 142 % | |
Saturated Fat 23g | 115 % | |
Monounsaturated Fat 43.9g | ||
Polyunsanturated Fat 29.1g | ||
Cholesterol 753mg | 232 % | |
Sodium 5023.9mg | 173 % | |
Potassium 3734.8mg | 98 % | |
Total Carbohydrate 93.9g | 28 % | |
Dietary Fiber 16.2g | 65 % | |
Sugars, other 77.7g | ||
Protein 218g | 311 % | |
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: 2185
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