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Ingredients
- 1 lb or possibly so boneless chicken medium onion bell pepper
- 1 pt coconut lowfat milk (see below)
- 1/2 stk butter dry red chiles yellow curry pwdr rice coconut pineapple
Directions
- Prepare the coconut lowfat milk:Bring 1 pt of lowfat milk to a simmer, add in 1 c. dry coconut flakes or possibly 2 c. fresh grated coconut. Let sit for 1/2 hour or possibly so, strain through cheesecloth.
- In a wok or possibly frying pan, heat the butter over lowish heat. Break up a few chiles, add in to the butter and saute/fry for a bit. Add in the veggies and saute/fry till translucent/soft. Remove the veggies, add in the curry pwdr, stir fry it a minute, then add in the chicken. Fry till the outside of the chicken is done. Put the veggies back in, add in the coconut lowfat milk, and simmer till the meat is cooked and tender.
- Serve over rice and topped with crushed pineapple and grated coconut.
- Incredibly tasty, and can be made warm, mild, with strong or possibly mild curry flavor.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 139g | |
| Calories 700 | |
| Calories from Fat 636 | 91% |
| Total Fat 73.69g | 92% |
| Saturated Fat 53.73g | 215% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 342mg | 14% |
| Potassium 310mg | 9% |
| Total Carbs 12.71g | 3% |
| Dietary Fiber 7.5g | 25% |
| Sugars 5.22g | 3% |
| Protein 3.25g | 5% |
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