Directions:
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, and sauté 5 minutes. Add zucchini and bell pepper, and sauté 3 minutes; stir in curry paste. Add chicken, broth, and coconut milk to pan; bring to a boil. Reduce heat, and simmer 3 minutes. Spoon evenly into 4 bowls; sprinkle evenly with cilantro. Serve with lime wedges, and garnish with cilantro sprigs, if desired.
- Serve with: Cucumber, Pineapple, and Mint Salad
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 249.22 Kcal (1043 kJ) | ||
| Calories from fat | 101.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.23g | 17% | |
|---|---|---|---|
| Cholesterol | 42.59mg | 14% | |
| Sodium | 1431.33mg | 60% | |
| Potassium | 399.1mg | 8% | |
| Total Carbs | 10.54g | 4% | |
| Sugars | 4.62g | 18% | |
| Dietary Fiber | 1.93g | 8% | |
| Protein | 27.28g | 55% | |
| Vitamin C | 35.1mg | 59% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 14.9mg | 83% | |
| Calcium | 65.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 86.41 Kcal (362 kJ) | ||
| Calories from fat | 35.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.89g | 17% | |
|---|---|---|---|
| Cholesterol | 14.77mg | 14% | |
| Sodium | 496.3mg | 60% | |
| Potassium | 138.38mg | 8% | |
| Total Carbs | 3.65g | 4% | |
| Sugars | 1.6g | 18% | |
| Dietary Fiber | 0.67g | 8% | |
| Protein | 9.46g | 55% | |
| Vitamin C | 12.2mg | 59% | |
| Vitamin A | 0.3mg | 25% | |
| Iron | 5.2mg | 83% | |
| Calcium | 22.8mg | 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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