Directions:
- Heat the oil in a medium pot over medium heat. Stir in the garlic and carrot, and cook 5 minutes. Mix in 1/4 the coconut milk. Stirring constantly, bring to a boil. Mix in curry paste. Place the chicken in the pot, and toss to coat.
- Reduce heat to low, and pour in the chicken stock. Cook until heated through. Stir in remaining coconut milk, lime juice, and green onions. Continue to cook and stir at least 10 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 494.84 Kcal (2072 kJ) | ||
| Calories from fat | 221.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.63g | 38% | |
|---|---|---|---|
| Cholesterol | 146.44mg | 49% | |
| Sodium | 1173.22mg | 49% | |
| Potassium | 1057.9mg | 23% | |
| Total Carbs | 18.24g | 6% | |
| Sugars | 7.12g | 28% | |
| Dietary Fiber | 2.47g | 10% | |
| Protein | 55.35g | 111% | |
| Vitamin C | 15mg | 25% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 1.6mg | 9% | |
| Calcium | 42.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 87.78 Kcal (368 kJ) | ||
| Calories from fat | 39.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.37g | 38% | |
|---|---|---|---|
| Cholesterol | 25.98mg | 49% | |
| Sodium | 208.13mg | 49% | |
| Potassium | 187.67mg | 23% | |
| Total Carbs | 3.24g | 6% | |
| Sugars | 1.26g | 28% | |
| Dietary Fiber | 0.44g | 10% | |
| Protein | 9.82g | 111% | |
| Vitamin C | 2.7mg | 25% | |
| Iron | 0.3mg | 9% | |
| Calcium | 7.5mg | 4% | |
* 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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