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Chicken Curry #2

 

32

Yield

4

servings

Prep

15

min

Cook

15

min

Ready

30

min

Trans-fat Free, Low Carb
 

Ingredients

14 ounces coconut milk
1 tablespoon red curry paste
*
1 pound chicken
cubed
2 tablespoons fish sauce
2 teaspoons lemon juice
1 each tomatoes
diced
3 each scallions, spring or green onions
diced
2 cups mushrooms
sliced
1 each sweet yellow bell peppers
diced
2 teaspoons chili sauce
garlic
1 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

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Nutrition Facts

Serving Size 347g (12.2 oz)
Amount per Serving
Calories 44360% of calories 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?

 

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