Directions:
- Mix together all paste ingredients and set aside.
- Heat 1 T. oil in frying pan and cook chicken until lightly browned and done. Set aside.
- Add 1 T oil to same pan and add yellow onion and celery, and half the thai basil, saute until almost tender.
- Add Red and Hot pepper saute for a minute or two. Turn off heat and set aside.
- In a medium sauce pan, over medium high heat add 1 T of oil, when oil is hot add curry paste and bring to a boil.
- Add coconut milk to curry paste and heat through.
- Add remaining green onion remaining thai basi, sauteed vegetables and chicken to sauce pan and heat through - simmer very slowly for about 5 minutes.
- Serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 224.12 Kcal (938 kJ) | ||
| Calories from fat | 115.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.81g | 20% | |
|---|---|---|---|
| Cholesterol | 46.41mg | 15% | |
| Sodium | 666.47mg | 28% | |
| Potassium | 544.48mg | 12% | |
| Total Carbs | 10.68g | 4% | |
| Sugars | 6.23g | 25% | |
| Dietary Fiber | 3.11g | 12% | |
| Protein | 17.51g | 35% | |
| Vitamin C | 101.9mg | 170% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 9.1mg | 51% | |
| Calcium | 32.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 95.99 Kcal (402 kJ) | ||
| Calories from fat | 49.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.49g | 20% | |
|---|---|---|---|
| Cholesterol | 19.88mg | 15% | |
| Sodium | 285.44mg | 28% | |
| Potassium | 233.19mg | 12% | |
| Total Carbs | 4.58g | 4% | |
| Sugars | 2.67g | 25% | |
| Dietary Fiber | 1.33g | 12% | |
| Protein | 7.5g | 35% | |
| Vitamin C | 43.6mg | 170% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 3.9mg | 51% | |
| Calcium | 14.1mg | 3% | |
* 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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