Try this Thai Red Chicken Curry recipe, or contribute your own.
Suggest a better descriptionHeat 3/4 cup of coconut milk till boiling. Add the curry paste, stir it in until evenly blended. Add the chicken, heat at medium heat until the chicken is thoroughly cooked. Add the remaining ingredients and heat over low heat until boiling. Remove from heat and serve over rice. This one reheats nicely
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Serving Size: 1 Serving (2060g) | ||
Recipe Makes: 1 | ||
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Calories: 2509 | ||
Calories from Fat: 1907 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 211.9g | 283 % | |
Saturated Fat 160.8g | 804 % | |
Monounsaturated Fat 25g | ||
Polyunsanturated Fat 11.6g | ||
Cholesterol 286.7mg | 88 % | |
Sodium 6017.9mg | 208 % | |
Potassium 5041.2mg | 133 % | |
Total Carbohydrate 58.5g | 17 % | |
Dietary Fiber 13.7g | 55 % | |
Sugars, other 44.8g | ||
Protein 123.8g | 177 % | |
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: 2509
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