Directions:
- Sprinkle chicken pieces with fish sauce and let stand 5 minutes. In a wok or skillet, heat coconut milk and red, yellow or green curry paste (you can use more paste if you like) over low heat until mixture begins to bubble. Remove from heat and allow to cool.
- Toss chicken pieces in curry mixture to coat. Cook over low heat until chicken is tender.
- Option: add a chile pepper or two for a spicier dish
- Coarse chop fresh basil or cilantro for garnish
- Serve over brown rice
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2242.52 Kcal (9389 kJ) | ||
| Calories from fat | 1512.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 168.04g | 259% | |
|---|---|---|---|
| Cholesterol | 816.3mg | 272% | |
| Sodium | 1158.98mg | 48% | |
| Potassium | 2057.51mg | 44% | |
| Total Carbs | 8.58g | 3% | |
| Sugars | 3.84g | 15% | |
| Dietary Fiber | 2.82g | 11% | |
| Protein | 166.07g | 332% | |
| Vitamin C | 33.1mg | 55% | |
| Iron | 12.2mg | 68% | |
| Calcium | 127.8mg | 13% | |
| Amount Per 100 g | |||
| Calories | 215.33 Kcal (902 kJ) | ||
| Calories from fat | 145.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.14g | 259% | |
|---|---|---|---|
| Cholesterol | 78.38mg | 272% | |
| Sodium | 111.28mg | 48% | |
| Potassium | 197.56mg | 44% | |
| Total Carbs | 0.82g | 3% | |
| Sugars | 0.37g | 15% | |
| Dietary Fiber | 0.27g | 11% | |
| Protein | 15.95g | 332% | |
| Vitamin C | 3.2mg | 55% | |
| Iron | 1.2mg | 68% | |
| Calcium | 12.3mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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