Directions:
- Place oil in wok set over medium heat.
- Add shallots and curry paste.
- Cook shallots until opaque, do not brown.
- Add chicken followed by milk, water, fish sauce, sugar and lime leaves.
- Stir ingredients together.
- Cook over medium heat for approximately 10 minutes.
- Reduce heat and continue to cook until the sauce is slightly thickened and chicken to cooked through.
- Reduce heat to low add Thai basil, snow peas and red pepper.
- Let cook for 2 – 3 minutes and serve.
- Serve over Jasmine rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 485.11 Kcal (2031 kJ) | ||
| Calories from fat | 317.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.32g | 54% | |
|---|---|---|---|
| Cholesterol | 69.62mg | 23% | |
| Sodium | 1186.55mg | 49% | |
| Potassium | 863.33mg | 18% | |
| Total Carbs | 21.06g | 7% | |
| Sugars | 9.89g | 40% | |
| Dietary Fiber | 5.56g | 22% | |
| Protein | 28.87g | 58% | |
| Vitamin C | 38.7mg | 65% | |
| Iron | 3.1mg | 17% | |
| Calcium | 58.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 117.25 Kcal (491 kJ) | ||
| Calories from fat | 76.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.54g | 54% | |
|---|---|---|---|
| Cholesterol | 16.83mg | 23% | |
| Sodium | 286.79mg | 49% | |
| Potassium | 208.67mg | 18% | |
| Total Carbs | 5.09g | 7% | |
| Sugars | 2.39g | 40% | |
| Dietary Fiber | 1.34g | 22% | |
| Protein | 6.98g | 58% | |
| Vitamin C | 9.4mg | 65% | |
| Iron | 0.7mg | 17% | |
| Calcium | 14.2mg | 6% | |
* 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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