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READY IN: 1hr 15mins
INGREDIENTS 1lb chicken breast , skinless, boneless 1cupchicken stock 1 (400 ml) can coconut milk 5tablespoons green curry paste 1tablespoon minced garlic 1tablespoonminced ginger 1tablespoonlemongrass paste 2tablespoonsvegetable oil 1teaspoon fish sauce 1teaspoon white sugar 6kaffir lime leaves , torn in half 1bell pepper , sliced 1 (200 ml) can water chestnuts 1 ⁄2 cup snow peas 16basil leaves 1small lime , 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 Carbohydrate 14.5 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
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