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Add a photoServings: 4
Ingredients
- 2 Tbsp. Oil, peanut
- 2 x Garlic cloves, peeled, minced
- 4 x Chicken breasts, boneless
- 1 x Onions, yellow, peeled, sliced
- 1 can Coconut lowfat milk (14oz)
- 2 tsp Red curry paste (recipe)
- 1 tsp Salt
- 1 Tbsp. Fish sauce
- 1 c. Beans, green, frzn, snapped in half if long
Directions
- Cut chicken breasts into thumbnail cubes or possibly little finger slices. Heat a wok and add in the oil and garlic. Chow or possibly stir the chicken pcs till they are well browned. Add in the onion to the pan and cook just till the onion is clear.
- Set wok aside. Add in frzn beans.
- In 3 qt saucepan, heat the coconut lowfat milk, red curry paste, salt and fish sauce. Bring to a simmer and add in the chicken, onion and green beans.
- Cover and simmer slowly till the chicken and beans are tender - about 5 min till chicken is heated through.
- Garnish with coriander. Serve with rice or possibly thin noodles
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 331g | |
| Recipe makes 4 servings | |
| Calories 846 | |
| Calories from Fat 463 | 55% |
| Total Fat 53.93g | 67% |
| Saturated Fat 34.29g | 137% |
| Trans Fat 0.34g | |
| Cholesterol 89mg | 30% |
| Sodium 1063mg | 44% |
| Potassium 898mg | 26% |
| Total Carbs 57.77g | 15% |
| Dietary Fiber 9.5g | 32% |
| Sugars 1.56g | 1% |
| Protein 36.42g | 58% |
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