Directions:
- HEAT the oil in a large saucepan over a medium heat and cook the onion for 5 minutes, stirring occasionally. ADD the curry paste and garlic and cook, stirring, for a minute. ADD the coconut milk, stock, fish sauce, sugar and salt, then bring to the boil. ADD the red pepper and zucchini, cover with a lid, then reduce the heat to medium and simmer for 12 minutes. WHILE the curry simmers, cook the rice. ADD the chicken to the curry and simmer, covered, for a further 8 minutes. ADD the cornstarch paste and stir continuously until the curry thickens, then stir in the lemon juice and basil. SERVE on a bed of rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 800.18 Kcal (3350 kJ) | ||
| Calories from fat | 316.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.19g | 54% | |
|---|---|---|---|
| Cholesterol | 81.78mg | 27% | |
| Sodium | 1567.59mg | 65% | |
| Potassium | 776.74mg | 17% | |
| Total Carbs | 88.53g | 30% | |
| Sugars | 11g | 44% | |
| Dietary Fiber | 3.4g | 14% | |
| Protein | 33.78g | 68% | |
| Vitamin C | 69.8mg | 116% | |
| Iron | 7.5mg | 42% | |
| Calcium | 58.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 167.05 Kcal (699 kJ) | ||
| Calories from fat | 66.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.35g | 54% | |
|---|---|---|---|
| Cholesterol | 17.07mg | 27% | |
| Sodium | 327.27mg | 65% | |
| Potassium | 162.16mg | 17% | |
| Total Carbs | 18.48g | 30% | |
| Sugars | 2.3g | 44% | |
| Dietary Fiber | 0.71g | 14% | |
| Protein | 7.05g | 68% | |
| Vitamin C | 14.6mg | 116% | |
| Iron | 1.6mg | 42% | |
| Calcium | 12.2mg | 6% | |
* 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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