Heat wok over high heat. Swirl in the oil and add the chicken. Adjust the heat between medium and medium-high as the chicken browns. Do not cook chicken all the way through. Remove to a plate, leaving the pan drippings.
Add shallots and cook until just softened. Add the curry paste or powder and cook, stirring, 30 seconds or until fragrant (with powder, pan may begin to smoke). Return chicken to wok. Add coconut milk and broth and bring to a boil over high heat, uncovered. Add bell pepper, carrot, salt and pepper. Cover, reduce heat to medium-low, and simmer 15-30 minutes.
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|Serving Size: 1 Serving (658g)|
|Recipe Makes: 3|
|Calories from Fat: 687 (62%)|
|Amt Per Serving||% DV|
|Total Fat 76.3g||102 %|
|Saturated Fat 26.5g||133 %|
|Monounsaturated Fat 28.7g|
|Polyunsanturated Fat 14.8g|
|Cholesterol 336mg||103 %|
|Sodium 573.1mg||20 %|
|Potassium 1284.4mg||34 %|
|Total Carbohydrate 15.2g||4 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 13.4g|
|Protein 86.5g||124 %|
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Calories per serving: 1104
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