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Red Curry Chicken with Vegetables
THE ROASTED ROOT9Ingredients
30Minutes
390Calories
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Ingredients
US|METRIC
4 SERVINGS
- 14 oz. full fat coconut milk
- 1 red bell pepper (cut into match sticks)
- 1 Japanese eggplant (small, peeled and chopped)
- 2 Tbsp. red curry paste
- 1 zucchini squash (small, chopped)
- 1 yellow squash (small, chopped)
- 3/4 lb. boneless skinless chicken breast (1 breast, sliced)
- 1/4 tsp. red pepper flakes (optional)
- 1/4 tsp. sea salt (to taste)
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat230 |
| % DAILY VALUE |
| Total Fat26g40% |
| Saturated Fat22g110% |
| Trans Fat |
| Cholesterol55mg18% |
| Sodium270mg11% |
| Potassium1260mg36% |
| Protein23g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate19g6% |
| Dietary Fiber7g28% |
| Sugars10g |
| Vitamin A25% |
| Vitamin C110% |
| Calcium6% |
| Iron10% |
* 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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