Directions:
- 1.Heat a wok over a high heat and then add the oil. Next add the green curry paste and cook for 1 minute. Add the chicken and cook for 2-3 minutes, ensuring the chicken gets well coated in the curry paste.
- 2.Add the shallot, fish sauce, lime zest, lime juice, salt and sugar and cook for a.
- Further 2 minutes. Pour in the coconut milk and bring to the boil and then simmer for 15 minutes.
- 3.Take the curry off the heat and leave to cool for 1 minute.
- 4.Serve with the cooked rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 836.86 Kcal (3504 kJ) | ||
| Calories from fat | 468.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.06g | 80% | |
|---|---|---|---|
| Cholesterol | 41mg | 14% | |
| Sodium | 1366.35mg | 57% | |
| Potassium | 724.36mg | 15% | |
| Total Carbs | 77.16g | 26% | |
| Sugars | 8.59g | 34% | |
| Dietary Fiber | 6.2g | 25% | |
| Protein | 21.46g | 43% | |
| Vitamin C | 20.6mg | 34% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 4.8mg | 27% | |
| Calcium | 70.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 230.22 Kcal (964 kJ) | ||
| Calories from fat | 128.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.32g | 80% | |
|---|---|---|---|
| Cholesterol | 11.28mg | 14% | |
| Sodium | 375.89mg | 57% | |
| Potassium | 199.27mg | 15% | |
| Total Carbs | 21.23g | 26% | |
| Sugars | 2.36g | 34% | |
| Dietary Fiber | 1.71g | 25% | |
| Protein | 5.9g | 43% | |
| Vitamin C | 5.7mg | 34% | |
| Iron | 1.3mg | 27% | |
| Calcium | 19.4mg | 7% | |
* 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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