Directions:
- Open up the coconut milk and chicken. Combine them in a 2-quart pot. Stir to break the chicken up into chunks.
- Bring to a boil over medium heat, stirring often.
- In a small dish combine the cornstarch and cold water. Stir until the cornstarch is dissolved.
- Add this to the hot coconut milk and chicken. Stirring constantly, bring it to a boil. Boil for a full minute and then reduce the heat to a low flame.
- Add the curry powder, red pepper flakes, sugar, soy sauce, bamboo or water chestnuts, peas and pimiento.
- Stir gently and allow the mixture to simmer for about 5 minutes so the flavors can get to know each other better. Serve over cooked rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 388.6 Kcal (1627 kJ) | ||
| Calories from fat | 245.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.29g | 42% | |
|---|---|---|---|
| Cholesterol | 14.6mg | 5% | |
| Sodium | 553.77mg | 23% | |
| Potassium | 880.42mg | 19% | |
| Total Carbs | 30.93g | 10% | |
| Sugars | 12.75g | 51% | |
| Dietary Fiber | 8.36g | 33% | |
| Protein | 10.23g | 20% | |
| Vitamin C | 13.4mg | 22% | |
| Iron | 3.8mg | 21% | |
| Calcium | 61.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 124.5 Kcal (521 kJ) | ||
| Calories from fat | 78.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.74g | 42% | |
|---|---|---|---|
| Cholesterol | 4.68mg | 5% | |
| Sodium | 177.42mg | 23% | |
| Potassium | 282.07mg | 19% | |
| Total Carbs | 9.91g | 10% | |
| Sugars | 4.08g | 51% | |
| Dietary Fiber | 2.68g | 33% | |
| Protein | 3.28g | 20% | |
| Vitamin C | 4.3mg | 22% | |
| Iron | 1.2mg | 21% | |
| Calcium | 19.6mg | 6% | |
* 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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