Directions:
- Cut chicken into 1-inch chunks and sautee in a little oil until surface is lightly brown (do not need to cook through). Remove chicken from pan. Stir in coconut milk, broth, curry paste, curry powder, and red pepper flakes, simmer for about 5 minutes.
- Add chicken back to pan and simmer about another 5-10 minutes, until the sauce is slightly thicker and chicken is fully cooked and tender.
- Add lime juice, zest and chile salsa and stir until heated through.
- Toss in stir-fried veggies if desired, and sprinkle with cilantro leaves. Serve with rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 76.65 Kcal (321 kJ) | ||
| Calories from fat | 53.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.9g | 9% | |
|---|---|---|---|
| Cholesterol | 4.61mg | 2% | |
| Sodium | 209.43mg | 9% | |
| Potassium | 81.69mg | 2% | |
| Total Carbs | 4.2g | 1% | |
| Sugars | 0.66g | 3% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 1.87g | 4% | |
| Vitamin C | 11.4mg | 19% | |
| Iron | 0.7mg | 4% | |
| Calcium | 7.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 113.02 Kcal (473 kJ) | ||
| Calories from fat | 78.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.71g | 9% | |
|---|---|---|---|
| Cholesterol | 6.8mg | 2% | |
| Sodium | 308.79mg | 9% | |
| Potassium | 120.45mg | 2% | |
| Total Carbs | 6.2g | 1% | |
| Sugars | 0.97g | 3% | |
| Dietary Fiber | 0.91g | 2% | |
| Protein | 2.76g | 4% | |
| Vitamin C | 16.9mg | 19% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 1.1mg | 4% | |
| Calcium | 11mg | 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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