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Ingredients
US|METRIC
4 SERVINGS
- 1 can coconut milk
- 1/2 cup chicken stock
- 1 lb. boneless, skinless chicken thighs (cut into 1-2 inch pieces)
- 2 Tbsp. red curry paste (Thai Kitchen)
- 1 Tbsp. coconut aminos
- 1 Tbsp. fish sauce
- 3 garlic cloves (minced)
- salt
- pepper
- red pepper flakes (optional – depends on how spicy you like it)
- 1 bag veggies (frozen mixed, I used a thai blend)
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NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories400Calories from Fat250 |
% DAILY VALUE |
Total Fat28g43% |
Saturated Fat22g110% |
Trans Fat |
Cholesterol75mg25% |
Sodium730mg30% |
Potassium870mg25% |
Protein28g |
Calories from Fat250 |
% DAILY VALUE |
Total Carbohydrate13g4% |
Dietary Fiber4g16% |
Sugars4g |
Vitamin A40% |
Vitamin C15% |
Calcium6% |
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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