Recipe Details
Ingredients
-
2tablespoonsred curry paste
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1red bell pepper, thinly sliced
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1smallonion, chopped
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1(14 ounce) cancoconut milk
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1tablespoonfish sauce
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3cupshomemade chicken stock
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2cupsshredded cooked chicken
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1 ½cupscooked basmati rice
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4tablespoonschopped fresh cilantro
Cooking Directions
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Cook curry paste in a large, heavy saucepan over medium-high heat until oils start to release, 1 to 2 minutes. Add red pepper and onion and cook, stirring, until softened, about 5 minutes. Stir in coconut milk until well blended. Add fish sauce, and then chicken stock.
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Reduce heat to low and simmer for 15 minutes. Add cooked chicken and rice. Stir over heat until warmed through. Add chopped cilantro right before serving.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories303 | |
| % Daily Value * | |
| Total Fat 23g |
30% |
| Saturated Fat 14g |
72% |
| Cholesterol 37mg |
12% |
| Sodium 663mg |
29% |
| Total Carbohydrate 17g |
6% |
| Dietary Fiber 2g |
5% |
| Total Sugars 2g |
|
| Protein 16g |
33% |
| Vitamin C 27mg |
30% |
| Calcium 31mg |
2% |
| Iron 3mg |
18% |
| Potassium 308mg |
7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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