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Ingredients
US|METRIC
5 SERVINGS
- 3 Tbsp. coconut (sunflower, or other high-heat oil, divided usage)
- 3/4 lb. chicken thighs (cut into thin, short strips)
- 1/2 tsp. curry powder
- 1 leek (sliced into thin rounds, then lightly chopped)
- 4 carrots (small, sliced thinly on the diagonal)
- 1 baby bok choy (head, root end trimmed, sliced thin, including leaves — give them a little extra chop or two)
- 1 red bell pepper (small, diced)
- 2 oz. shiitake mushrooms (stems discarded, sliced, about 8 caps)
- 1 shallot (medium, minced)
- 1 Tbsp. ginger
- 1 Tbsp. lemongrass (minced very finely, or lemongrass paste)
- 3 Tbsp. red curry paste (use three for a hot curry punch)
- 2 tsp. curry powder (mild, sweet)
- 1 Tbsp. brown sugar
- 4 cups chicken stock (or broth)
- 2 tsp. fish sauce
- 15 oz. coconut milk
- 1 Tbsp. fresh lime juice (from one small lime)
- ground black pepper
- salt
- 2 oz. rice noodles (rice sticks or Chinese noodles)
- 2 Tbsp. fresh basil (sliced chiffonade, plus additional for garnish)
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NutritionView More
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510Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories510Calories from Fat310 |
% DAILY VALUE |
Total Fat34g52% |
Saturated Fat22g110% |
Trans Fat |
Cholesterol65mg22% |
Sodium760mg32% |
Potassium1080mg31% |
Protein22g |
Calories from Fat310 |
% DAILY VALUE |
Total Carbohydrate34g11% |
Dietary Fiber6g24% |
Sugars13g |
Vitamin A240% |
Vitamin C110% |
Calcium10% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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