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Description
Developed through trial and error - a personal recipe inspired by a trip to Kashmir in 2013.
Ingredients
US|METRIC
2 SERVINGS
- 300 grams skinless chicken breast
- 3 garlic cloves (peeled and chopped)
- 1 onion (peeled and finely chopped)
- 100 grams mushrooms (quartered)
- 100 mL green curry paste (homemade or supermarket)
- 200 mL coconut milk
- 1 pinch sesame seeds
- salt (to taste)
- pepper (to taste)
- 2 Tbsp. olive oil
- 2 green chillies (optional)
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Directions
- Dry pat the chicken using a paper towel and dice into bite-sized chunks. Cover the chicken in salt, pepper and the chopped garlic.
- Heat a tablespoon of olive oil in a large skillet or wok and wait for it to start smoking. Then add just enough coconut milk to cover the surface of the pan, and slowly start stirring in the green curry paste.
- Toss in the chicken and fry on high heat for 3-4min until browned on all sides. Sprinkle with sesame seeds to your taste.
NutritionView More
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600Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories600Calories from Fat390 |
| % DAILY VALUE |
| Total Fat43g66% |
| Saturated Fat25g125% |
| Trans Fat |
| Cholesterol95mg32% |
| Sodium590mg25% |
| Potassium1300mg37% |
| Protein37g |
| Calories from Fat390 |
| % DAILY VALUE |
| Total Carbohydrate21g7% |
| Dietary Fiber6g24% |
| Sugars9g |
| Vitamin A10% |
| Vitamin C200% |
| Calcium8% |
| 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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