Directions:
- Mix the peanut sauce and the curry powder.
- Heat the oil in a wok or large frying pan; add the onion and the peanut/curry mixture.
- Stir over medium heat for 2 minutes.
- Add the coconut milk and bring to a boil.
- Add the chicken and lime leaves to the pan; reduce the heat and cook for 15 minutes.
- Remove the chicken with a wire mesh strainer or slotted spoon.
- Simmer the sauce for 5 minutes or until it has reduced and quite thick.
- Return the chicken into the pan.
- Add the coconut cream, fish sauce (optional), lime juice and brown sugar; cook for 5 minutes.
- Serve with Rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 372.83 Kcal (1561 kJ) | ||
| Calories from fat | 242.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.98g | 42% | |
|---|---|---|---|
| Cholesterol | 32.5mg | 11% | |
| Sodium | 691mg | 29% | |
| Potassium | 331.34mg | 7% | |
| Total Carbs | 21.09g | 7% | |
| Sugars | 8.93g | 36% | |
| Dietary Fiber | 1.01g | 4% | |
| Protein | 14.46g | 29% | |
| Vitamin C | 3.3mg | 6% | |
| Iron | 1.2mg | 7% | |
| Calcium | 26.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 293.1 Kcal (1227 kJ) | ||
| Calories from fat | 190.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.21g | 42% | |
|---|---|---|---|
| Cholesterol | 25.55mg | 11% | |
| Sodium | 543.24mg | 29% | |
| Potassium | 260.49mg | 7% | |
| Total Carbs | 16.58g | 7% | |
| Sugars | 7.02g | 36% | |
| Dietary Fiber | 0.8g | 4% | |
| Protein | 11.37g | 29% | |
| Vitamin C | 2.6mg | 6% | |
| Iron | 0.9mg | 7% | |
| Calcium | 20.5mg | 3% | |
* 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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