Directions:
- Cook rice according to package directions, omitting salt and fat. Stir in 1/4 teaspoon salt. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to pan; sauté 4 minutes or until chicken is lightly browned. Stir in curry paste; cook 1 minute, stirring frequently. Stir in 1 cup coconut milk; bring to a boil. Reduce heat, and simmer 4 minutes or until chicken is done, stirring occasionally. Stir in bell pepper mix, 1/4 teaspoon salt, and remaining coconut milk; cook 3 minutes or until vegetables are tender. Serve chicken mixture over rice. Sprinkle with fresh cilantro leaves, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 153.45 Kcal (642 kJ) | ||
| Calories from fat | 47.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.26g | 8% | |
|---|---|---|---|
| Cholesterol | 1.54mg | 1% | |
| Sodium | 47.56mg | 2% | |
| Potassium | 47.37mg | 1% | |
| Total Carbs | 25.42g | 8% | |
| Sugars | 0.21g | 1% | |
| Dietary Fiber | 1.03g | 4% | |
| Protein | 2.48g | 5% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 24.2mg | 135% | |
| Calcium | 1.8mg | 0% | |
| Amount Per 100 g | |||
| Calories | 208.25 Kcal (872 kJ) | ||
| Calories from fat | 64.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.14g | 8% | |
|---|---|---|---|
| Cholesterol | 2.09mg | 1% | |
| Sodium | 64.55mg | 2% | |
| Potassium | 64.28mg | 1% | |
| Total Carbs | 34.5g | 8% | |
| Sugars | 0.29g | 1% | |
| Dietary Fiber | 1.4g | 4% | |
| Protein | 3.36g | 5% | |
| Vitamin C | 1.9mg | 2% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 32.9mg | 135% | |
| Calcium | 2.5mg | 0% | |
* 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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