Directions:
- Preheat wok over medium-high heat.
- Add oil.
- When hot, add chicken; stir-fry until lightly browned.
- Remove to a bowl; set aside.
- Add garlic to wok and lightly brown.
- Reduce heat and add curry paste; fry gently, stirring for 1 minute.
- Add coconut cream and peanuts; stir constantly until smooth, about 2 minutes.
- Add fish sauce, palm sugar, lime leaves and the reserved chicken.
- Simmer together for 3 minutes or until chicken is done.
- Add the basil leaves; stir together for 30 seconds.
- Serve hot, garnished with mint leaves and red chile slivers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 277.88 Kcal (1163 kJ) | ||
| Calories from fat | 152.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.93g | 26% | |
|---|---|---|---|
| Sodium | 510.31mg | 21% | |
| Potassium | 134.03mg | 3% | |
| Total Carbs | 30.9g | 10% | |
| Sugars | 27.59g | 110% | |
| Dietary Fiber | 0.94g | 4% | |
| Protein | 1.97g | 4% | |
| Vitamin C | 12.2mg | 20% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 5.6mg | 31% | |
| Calcium | 13.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 351.72 Kcal (1473 kJ) | ||
| Calories from fat | 192.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.42g | 26% | |
|---|---|---|---|
| Sodium | 645.91mg | 21% | |
| Potassium | 169.64mg | 3% | |
| Total Carbs | 39.11g | 10% | |
| Sugars | 34.92g | 110% | |
| Dietary Fiber | 1.19g | 4% | |
| Protein | 2.5g | 4% | |
| Vitamin C | 15.4mg | 20% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 7.1mg | 31% | |
| Calcium | 16.5mg | 1% | |
* 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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