READY IN: 1hr 15mins
INGREDIENTS
1lbchicken breast, skinless, boneless 1cupchicken stock 1 (400 ml) can coconut milk 5tablespoonsgreen curry paste 1tablespoon minced garlic 1tablespoonminced ginger 1tablespoonlemongrass paste 2tablespoonsvegetable oil 1teaspoonfish sauce 1teaspoonwhite sugar 6kaffir lime leaves, torn in half 1bell pepper, sliced 1 (200 ml) can water chestnuts 1⁄2 cupsnow peas 16basil leaves 1smalllime, squeezed NUTRITION INFO
Serving Size: 1 (369) g
Servings Per Recipe:4
Calories: 516.6
Calories from Fat 358 g 69 %
Total Fat 39.9 g 61 %
Saturated Fat 23.3 g 116 %
Cholesterol 74.4 mg 24 %
Sodium 292.6 mg 12 %
Total Carbohydrate14.5 g 4 %
Dietary Fiber 1.9 g 7 %
Sugars 4.2 g 16 %
Protein 28.7 g 57 %
DIRECTIONS
Cut chicken into approximately 1” cubes.Heat oil in a heavy based skillet or pot over medium high heat.Add curry paste, garlic, ginger and lemongrass and cook for 2 to 3 minutes until it mostly “dries out” (don’t breathe in the fumes).Add chicken broth and coconut milk – mix to dissolve paste.Add fish sauce, sugar and kaffir lime leaves.Mix and bring to simmer.Add chicken, stir, then lower heat to medium so it’s bubbling gently.Cook for 7 minutes.Add bell pepper, water chestnuts.Cook for 5 minutes.Add snow peas.Cook two minutes, then stir through basil and lime juice.Serve with rice.Source: Read Full Article
