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, two 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
1061
53% daily value
4 servings
                                       
                                            high-​fiber, low-​carb, dairy-​free, gluten-​free
     

Fat

132% 86

Saturated

298% 60

Trans

- 0

Monounsaturated

- 15

Polyunsaturated

- 6

Carbs

13% 38

Carbs (net)

- 33

Fiber

24% 6

Sugars

- 10

Sugars, added

- 0

Protein

95% 47

Cholesterol

38% 114

Sodium

10% 244

Calcium

18% 183

Magnesium

58% 244

Potassium

39% 1840

Iron

88% 16

Zinc

38% 4

Phosphorus

101% 709

Vitamin A

15% 133

Vitamin C

288% 259

Thiamin (B1)

30% 0

Riboflavin (B2)

27% 0

Niacin (B3)

131% 21

Vitamin B6

120% 2

Folate equivalent (total)

27% 109

Folate (food)

- 109

Folic acid

- 0

Vitamin B12

25% 1

Vitamin D

181% 27

Vitamin E

21% 3

Vitamin K

39% 46

Sugar alcohols

- 0

Water

- 594
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