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Curry with Chicken and Vegetables
KRISTIN ELDRIDGE10Ingredients
45Minutes
480Calories
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Ingredients
US|METRIC
6 SERVINGS
- 3 Tbsp. red curry paste (you can put in less if you are sensitive to spice)
- 1 Tbsp. vegetable oil
- 4 cups coconut milk (or 2 cans…I used 1 regular and 1 light)
- 2 boneless, skinless chicken breasts (cut into chunks)
- 1 1/2 cups broccoli
- 1 cup carrots
- 1 cup potato (peeled)
- 1 Tbsp. fish sauce
- 1 Tbsp. sugar
- 3 Tbsp. cilantro
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NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories480Calories from Fat380 |
| % DAILY VALUE |
| Total Fat42g65% |
| Saturated Fat34g170% |
| Trans Fat0g |
| Cholesterol25mg8% |
| Sodium320mg13% |
| Potassium810mg23% |
| Protein13g |
| Calories from Fat380 |
| % DAILY VALUE |
| Total Carbohydrate19g6% |
| Dietary Fiber5g20% |
| Sugars9g |
| Vitamin A70% |
| Vitamin C50% |
| 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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