Directions:
- Cut chicken in to thin strips (approximately 2 inches long).
- Grind together peppers, lemongrass and kaffir lime leaves in a mortar or food processor.
- Heat oil to medium-high in a medium saucepan and add peppers, lemongrass and kaffir lime leaves mixture, sautéing for 3 minutes.
- Add coconut milk to the pan and stir well, continue cooking for 2 minutes.
- Add chicken to the pan and continue cooking for 5 more minutes.
- Reduce heat to medium-low, stir in fish sauce and basil and simmer for 1 last minute.
- Serve atop the bed of cabbage and enjoy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 213.64 Kcal (894 kJ) | ||
| Calories from fat | 141.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.72g | 24% | |
|---|---|---|---|
| Cholesterol | 33.45mg | 11% | |
| Sodium | 1192.99mg | 50% | |
| Potassium | 452.07mg | 10% | |
| Total Carbs | 7.59g | 3% | |
| Sugars | 4.18g | 17% | |
| Dietary Fiber | 2.2g | 9% | |
| Protein | 13.56g | 27% | |
| Vitamin C | 74.3mg | 124% | |
| Iron | 1.2mg | 7% | |
| Calcium | 29.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 124.17 Kcal (520 kJ) | ||
| Calories from fat | 82.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.13g | 24% | |
|---|---|---|---|
| Cholesterol | 19.44mg | 11% | |
| Sodium | 693.4mg | 50% | |
| Potassium | 262.76mg | 10% | |
| Total Carbs | 4.41g | 3% | |
| Sugars | 2.43g | 17% | |
| Dietary Fiber | 1.28g | 9% | |
| Protein | 7.88g | 27% | |
| Vitamin C | 43.2mg | 124% | |
| Iron | 0.7mg | 7% | |
| Calcium | 16.9mg | 3% | |
* 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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