from finecooking.com: http://www.finecooking.com/recipes/thai-red-curry-chicken-vegetables.aspx#reviews
Combine 1 cup water, rice, and 1/4 teaspoon salt in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes; remove from heat. Let stand 10 minutes; gently stir in peas and vinegar.
Meanwhile, heat the oil in a 3-quart saucepan over medium-high heat until shimmering hot. Add the curry paste and cook, stirring frequently, until fragrant, 20 seconds. Take the pan off of the heat and stir in the snap peas, shallots, pepper, coconut milk, sugar, and 1/4+ cup water. Stir to combine.
Add the chicken, bring to a simmer over medium-high heat, cover, reduce heat to medium and cook until the vegetables are tender and the chicken is cooked through, 8 to 10 minutes.
Stir in the basil, fish sauce, and lime juice. Let rest off the heat for 5 minutes.
Serve over rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (259g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 476 | ||
Calories from Fat: 52 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 1405.3mg | 48 % | |
Potassium 505.1mg | 13 % | |
Total Carbohydrate 96.8g | 28 % | |
Dietary Fiber 3.6g | 15 % | |
Sugars, other 93.1g | ||
Protein 8.8g | 13 % | |
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: 476
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