Directions:
- Cut raw Chicken into bite size strips or chunks.
- Heat the Vegetable Oil in a Wok on medium-high to high heat.
- Add the Chicken, 1 clove of minced garlic, 1 tablespoon of the Curry Powder, ginger and Five Spice to the Wok.
- Cook Chicken till done.
- If using Chicken Breasts, remove from Wok and set aside when done.
- If using Chicken Thighs, do not remove from wok.
- Add Coconut Milk, Bamboo Shoots, remaining clove of garlic (minced) and remaining Curry Powder to Wok. Bring to a simmer.
- Once simmer point is achieved, put Chicken Breasts back into Wok. (disregard this step if using Thighs)
- If available, add Thai Basil.
- Simmer for 5-10 minutes.
- Serve over Jasmine Rice. Garnish with fresh Cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 603.46 Kcal (2527 kJ) | ||
| Calories from fat | 345.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.43g | 59% | |
|---|---|---|---|
| Cholesterol | 149.9mg | 50% | |
| Sodium | 762.35mg | 32% | |
| Potassium | 1217.91mg | 26% | |
| Total Carbs | 19.16g | 6% | |
| Sugars | 4.63g | 19% | |
| Dietary Fiber | 8.02g | 32% | |
| Protein | 51.49g | 103% | |
| Vitamin C | 9.8mg | 16% | |
| Iron | 7.3mg | 41% | |
| Calcium | 129.6mg | 13% | |
| Amount Per 100 g | |||
| Calories | 149.55 Kcal (626 kJ) | ||
| Calories from fat | 85.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.52g | 59% | |
|---|---|---|---|
| Cholesterol | 37.15mg | 50% | |
| Sodium | 188.93mg | 32% | |
| Potassium | 301.83mg | 26% | |
| Total Carbs | 4.75g | 6% | |
| Sugars | 1.15g | 19% | |
| Dietary Fiber | 1.99g | 32% | |
| Protein | 12.76g | 103% | |
| Vitamin C | 2.4mg | 16% | |
| Iron | 1.8mg | 41% | |
| Calcium | 32.1mg | 13% | |
* 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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