Directions:
- Heat the oil in a large skillet over medium-high heat. Cook and stir the shallots, garlic, and ginger in the hot oil 3 to 4 minutes, until shallots are tender. Mix in the green curry paste. Cook and stir 1 minute. Season the chicken with salt and pepper, and place the chicken and lemon grass in the skillet. Cook 5 minutes, until chicken begins to brown. Mix in the baby corn and water chestnuts. Cook and stir until the chicken is no longer pink and juices run clear.
- Mix the coconut milk into the skillet, and bring to a boil. Reduce heat, and simmer, stirring occasionally, until the coconut milk has thickened. Top with basil leaves to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 306.15 Kcal (1282 kJ) | ||
| Calories from fat | 141.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.76g | 24% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 418.15mg | 17% | |
| Potassium | 655.38mg | 14% | |
| Total Carbs | 19.04g | 6% | |
| Sugars | 7.57g | 30% | |
| Dietary Fiber | 3.51g | 14% | |
| Protein | 25.74g | 51% | |
| Vitamin C | 9.9mg | 16% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.7mg | 9% | |
| Calcium | 40.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 131.15 Kcal (549 kJ) | ||
| Calories from fat | 60.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.75g | 24% | |
|---|---|---|---|
| Cholesterol | 28.65mg | 22% | |
| Sodium | 179.13mg | 17% | |
| Potassium | 280.75mg | 14% | |
| Total Carbs | 8.16g | 6% | |
| Sugars | 3.24g | 30% | |
| Dietary Fiber | 1.5g | 14% | |
| Protein | 11.03g | 51% | |
| Vitamin C | 4.2mg | 16% | |
| Iron | 0.7mg | 9% | |
| Calcium | 17.4mg | 4% | |
* 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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