Directions:
- Wash chicken in cold water and pat dry. Cut away tendon strings on chicken breasts and cut into bite-size pieces.
- Season chicken with salt and pepper.
- Heat a pot, large saute pan or skillet with tight fitting lid over medium-high heat, add olive oil and sear chicken in batches, turning until nicely browned on all sides.
- Reduce heat to medium and add curry paste and coconut milk to pan.
- Stir well, ensuring that chicken bits from bottom are stirred into mixture.
- Cover and simmer about 20 minute.
- Check curry for desired consistence and simmer a few minutes more, if desired, making sure the coconut milk does not cook away.
- Remove chicken from heat, cool 1 or 2 minute and mix in sugar.
- Serve over steamed rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 349.69 Kcal (1464 kJ) | ||
| Calories from fat | 151.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.83g | 26% | |
|---|---|---|---|
| Cholesterol | 150.51mg | 50% | |
| Sodium | 879.78mg | 37% | |
| Potassium | 738.01mg | 16% | |
| Total Carbs | 0.88g | 0% | |
| Sugars | 0.48g | 2% | |
| Dietary Fiber | 0.29g | 1% | |
| Protein | 51.23g | 102% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 14.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 128.04 Kcal (536 kJ) | ||
| Calories from fat | 55.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.16g | 26% | |
|---|---|---|---|
| Cholesterol | 55.11mg | 50% | |
| Sodium | 322.12mg | 37% | |
| Potassium | 270.22mg | 16% | |
| Total Carbs | 0.32g | 0% | |
| Sugars | 0.18g | 2% | |
| Dietary Fiber | 0.11g | 1% | |
| Protein | 18.76g | 102% | |
| Vitamin C | 0.1mg | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 5.4mg | 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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