11 Ingredients
  • 1 tablespoon olive oil
  • 4 whole chicken legs (about 3 pounds total)
  • coarse salt
  • ground pepper
  • 1 can (14.5 ounces) light coconut milk
  • 1 1/2 cups canned reduced-sodium chicken broth
  • 1 to 2 teaspoons Thai red curry paste
  • 1 cup jasmine rice
  • 2 red bell peppers (ribs and seeds removed), cut into 1-inch pieces
  • 8 ounces green beans (stem ends removed), cut into 1-inch lengths
  • 1/2 lemon, cut into wedges, for serving
Nutrition
1066
53% daily value
4 servings
                                       
                                            dairy-​free, gluten-​free
     

Fat

102% 66

Saturated

106% 21

Trans

- 0

Monounsaturated

- 25

Polyunsaturated

- 12

Carbs

16% 49

Carbs (net)

- 45

Fiber

16% 4

Sugars

- 6

Sugars, added

- 0

Protein

126% 63

Cholesterol

107% 320

Sodium

68% 1643

Calcium

9% 88

Magnesium

25% 104

Potassium

24% 1110

Iron

32% 6

Zinc

54% 6

Phosphorus

92% 645

Vitamin A

24% 212

Vitamin C

94% 84

Thiamin (B1)

50% 1

Riboflavin (B2)

49% 1

Niacin (B3)

124% 20

Vitamin B6

111% 1

Folate equivalent (total)

61% 243

Folate (food)

- 67

Folic acid

- 103

Vitamin B12

83% 2

Vitamin D

2% 0

Vitamin E

17% 3

Vitamin K

21% 25
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