Directions:
- Heat vegetable stock in pan, add half the curry paste and half of the bananas.
- Toss until coated and remove from the pan, pour over the lime juice.
- Add remaining curry paste and onions into the pan. Cook until onions are soft. Add the chicken and cook until golden brown. Stir in the vegetables, water and stock powder.
- Add coconut cream and simmer until just thickened.
- Add banana mixture. Mix through the remaining bananas and allow to heat through.
- Sprinkle with the basil and serve with rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 387.76 Kcal (1623 kJ) | ||
| Calories from fat | 56.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.33g | 10% | |
|---|---|---|---|
| Cholesterol | 15.03mg | 5% | |
| Sodium | 1242.24mg | 52% | |
| Potassium | 700.17mg | 15% | |
| Total Carbs | 73.08g | 24% | |
| Sugars | 25.16g | 101% | |
| Dietary Fiber | 6.66g | 27% | |
| Protein | 12.12g | 24% | |
| Vitamin C | 17.1mg | 28% | |
| Iron | 32.3mg | 179% | |
| Calcium | 37.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 102.18 Kcal (428 kJ) | ||
| Calories from fat | 15.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.67g | 10% | |
|---|---|---|---|
| Cholesterol | 3.96mg | 5% | |
| Sodium | 327.35mg | 52% | |
| Potassium | 184.51mg | 15% | |
| Total Carbs | 19.26g | 24% | |
| Sugars | 6.63g | 101% | |
| Dietary Fiber | 1.75g | 27% | |
| Protein | 3.19g | 24% | |
| Vitamin C | 4.5mg | 28% | |
| Iron | 8.5mg | 179% | |
| Calcium | 9.8mg | 4% | |
* 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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