Ingredients:
- 1 onion, peeled and cut into 8 wedges
- 2 green peppers, stemmed seeded and cut into 1 squares
Directions:
- In a large skillet, heat oil and sauté minced chicken for about five minutes or until just cooked through. Do not overcook. Remove chicken with slotted spoon and set aside.
- In same oil, warm curry paste for 1 minute. Add onions and green peppers and sauté for 2 more minutes until coated and shiny.
- Add chicken stock and chicken stock /cornstarch mixture and cook for 2 minutes, stirring with wire whisk.
- Add tomatoes, pineapple and cooked chicken.
- Add sugar and fish sauce.
- Add green grapes and sauté for 1 minute more.
- Turn out onto warmed platter and sprinkle with cilantro leaves to garnish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 647.89 Kcal (2713 kJ) | ||
| Calories from fat | 299.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.24g | 51% | |
|---|---|---|---|
| Cholesterol | 50.08mg | 17% | |
| Sodium | 1574.77mg | 66% | |
| Potassium | 972.35mg | 21% | |
| Total Carbs | 68.46g | 23% | |
| Sugars | 33.24g | 133% | |
| Dietary Fiber | 6.12g | 24% | |
| Protein | 24.33g | 49% | |
| Vitamin C | 75.2mg | 125% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.4mg | 14% | |
| Calcium | 70.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 108.74 Kcal (455 kJ) | ||
| Calories from fat | 50.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.58g | 51% | |
|---|---|---|---|
| Cholesterol | 8.41mg | 17% | |
| Sodium | 264.29mg | 66% | |
| Potassium | 163.19mg | 21% | |
| Total Carbs | 11.49g | 23% | |
| Sugars | 5.58g | 133% | |
| Dietary Fiber | 1.03g | 24% | |
| Protein | 4.08g | 49% | |
| Vitamin C | 12.6mg | 125% | |
| Iron | 0.4mg | 14% | |
| Calcium | 11.9mg | 7% | |
* 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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