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Chicken in Green Curry (Gang Keao Wan Gai)

 

Try this dish that brings memories from the Eastern Hemisphere and a taste you will love.
56

Yield

6

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free, Low Carb
 

Ingredients

1 ½ cup coconut milk
1 ½ tablespoon green curry paste
*
2 ½ pounds chicken
boneless, sliced into 1-inch strips
1 cup bamboo shoots
sliced
¼ cup fish sauce
*
1 tablespoon sugar
¼ cup mint leaves
chopped or oriental basil leaves
*
2 each green chili peppers
fresh, seeded & thinly sliced on the diagonal
*

Directions

In a large saucepan, heat ¼ cup of coconut milk with the green curry paste. Stir until it is well blended and a thin coat of oil appears on the surface. Add the chicken and continue cooking over medium heat for 5 minutes, stirring constantly. Stir in the remaining coconut milk and the bamboo shoots, fish sauce, and sugar. Cover and simmer for 8 to 10 minutes, or until chicken is cooked. Remove cover and stir in mint leaves and chili peppers. Cook, stirring for 3 to 5 minutes. Serve with rice.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 270g (9.5 oz)
Amount per Serving
Calories 49248% of calories from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 15g 73%
Trans Fat 0g
Cholesterol 168mg 56%
Sodium 356mg 15%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 113g
Vitamin A 4% Vitamin C 28%
Calcium 6% Iron 27%
* based on a 2,000 calorie diet How is this calculated?

 

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