27 Ingredients
  • 2 tablespoons vegetable oil
  • 1 medium onion, cut in 8 wedges
  • 1 green bell pepper, cut in 8 wedges
  • 1 stalk lemongrass, white bulb only
  • 1 tablespoon coarsely chopped fresh ginger
  • 3 tablespoons Thai green curry paste, recipe follows
  • 2 kaffir lime leaves
  • 3 cups unsweetened coconut milk, 2 (13.5 ounce) cans
  • 3/4 cup chicken broth
  • 1 1/2 pounds skinless, boneless chicken breasts, cut in 1-inch strips
  • Sea salt
  • 1 lime, juiced
  • Fresh Thai basil leaves
  • Fresh cilantro leaves
  • Lime wedges, for garnish
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon whole black peppercorns
  • 8 fresh Thai green chiles
  • 2 shallots, coarsely chopped
  • 4 garlic cloves, smashed
  • Small handful of fresh cilantro sprigs
  • 2-inch piece galangal, peeled and coarsely chopped
  • 2 lemon grass stalks, white part only, coarsely chopped
  • 2 kaffir lime leaves, torn
  • 2 teaspoons dried shrimp paste
  • 1/2 cup water
Nutrition
698
35% daily value
4 servings
                                       
                                            high-​fiber, low-​carb, dairy-​free, gluten-​free
     

Fat

70% 46

Saturated

117% 23

Trans

- 0

Monounsaturated

- 14

Polyunsaturated

- 5

Carbs

12% 35

Carbs (net)

- 29

Fiber

26% 6

Sugars

- 10

Sugars, added

- 0

Protein

88% 44

Cholesterol

38% 115

Sodium

57% 1373

Calcium

16% 159

Magnesium

41% 162

Potassium

42% 1460

Iron

56% 10

Zinc

22% 3

Phosphorus

77% 537

Vitamin A

15% 137

Vitamin C

430% 258

Thiamin (B1)

22% 0

Riboflavin (B2)

21% 0

Niacin (B3)

100% 20

Vitamin B6

77% 2

Folate equivalent (total)

21% 85

Folate (food)

- 85

Folic acid

- 0

Vitamin B12

10% 1

Vitamin D

0% 1

Vitamin E

16% 3

Vitamin K

52% 42
Comments
 
×