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Easy Coconut Chicken Curry with Vegetables
TURNIP THE OVEN17Ingredients
50Minutes
620Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. vegetable oil
- 1 1/2 lb. boneless, skinless chicken breasts (cut into strips)
- kosher salt
- 1 onion (diced)
- 1 red bell pepper (cut into strips)
- 1 cup sliced mushrooms
- 2 cloves garlic (minced)
- 2 Tbsp. fresh ginger (grated)
- 2 Tbsp. curry powder
- 1 Tbsp. granulated sugar
- 1 pinch red pepper flakes (optional)
- 13.5 oz. full fat coconut milk
- 1 cup chicken stock (or water)
- 1 cup snow peas
- 3 handfuls baby spinach
- 1 lime
- brown rice (or White, for serving)
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NutritionView More
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620Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories620Calories from Fat320 |
| % DAILY VALUE |
| Total Fat36g55% |
| Saturated Fat22g110% |
| Trans Fat0g |
| Cholesterol110mg37% |
| Sodium510mg21% |
| Potassium1350mg39% |
| Protein44g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate35g12% |
| Dietary Fiber7g28% |
| Sugars12g |
| Vitamin A50% |
| Vitamin C120% |
| Calcium10% |
| Iron25% |
* 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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