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Chicken Curry #2

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Submitted by ila320

YIELD

4 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

14 404.6
OUNCES ML/G COCONUT MILK
1 15
TABLESPOON ML RED CURRY PASTE *
1 453.6
POUND G CHICKEN
cubed
2 3E+1
TABLESPOONS ML FISH SAUCE
2 1E+1
TEASPOONS ML LEMON JUICE
1 1
EACH EACH TOMATOES
diced
3 3
2 473
CUPS ML MUSHROOMS
sliced
1 1
EACH EACH SWEET YELLOW BELL PEPPERS
diced
2 1E+1
TEASPOONS ML CHILI SAUCE
garlic
1 1
X X BASIL
fresh, sweet *

Directions

In a large saucepan, combine coconut milk with curry base over medium heat until oil appears on top.

Add chicken, seasoning sauce, lemon juice and simmer for 5 minutes, stirring occasionally.

Add remaining ingredients except mushrooms and garlic chili sauce.

Cover and simmer for 5 minutes.

Add mushrooms and garlic chili sauce to taste.

Cover and simmer 2 minutes.

Serve hot over rice.

Garnish with sprigs of fresh sweet basil.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 347g (12.2 oz)
Amount per Serving
Calories 443 60% from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 21g 105%
Trans Fat 0g
Cholesterol 101mg 34%
Sodium 695mg 29%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 6%
Sugars g
Protein 75g
Vitamin A 11% Vitamin C 158%
Calcium 6% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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