Recipe Details
Ingredients
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1quartwater
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2cupsuncooked jasmine rice
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¼cupred curry paste
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2(13.5 ounce) canscoconut milk, divided
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2skinless, boneless chicken breast halves – cut into thin strips
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1 ½cupssliced bamboo shoots, drained
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¼cupwhite sugar
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3tablespoonsfish sauce
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½red bell pepper, julienned
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½green bell pepper, julienned
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½smallonion, chopped
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1cuppineapple chunks, drained
Cooking Directions
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Bring water and rice to a boil in a pot. Reduce heat to low, cover, and simmer for 25 minutes.
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Whisk together curry paste and 1 can coconut milk in a bowl. Transfer to a wok and mix in remaining coconut milk, chicken, bamboo shoots, sugar, and fish sauce. Bring to a boil and cook until chicken juices run clear, 15 minutes.
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Mix bell peppers and onion into the wok. Continue cooking until peppers are tender, about 10 minutes.
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Remove from heat and stir in pineapple. Serve over cooked rice.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories623 | |
| % Daily Value * | |
| Total Fat 35g |
44% |
| Saturated Fat 25g |
125% |
| Cholesterol 20mg |
7% |
| Sodium 781mg |
34% |
| Total Carbohydrate 78g |
28% |
| Dietary Fiber 4g |
13% |
| Total Sugars 16g |
|
| Protein 20g |
|
| Vitamin C 27mg |
135% |
| Calcium 65mg |
5% |
| Iron 7mg |
39% |
| Potassium 546mg |
12% |
* 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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