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Linda Fibish: "I made this sans the tomatoes and double the curr…" Read More
14Ingredients
40Minutes
350Calories
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Ingredients
US|METRIC
5 SERVINGS
- 14 oz. unsweetened coconut milk
- 1 Tbsp. thai green curry paste
- 1 lb. skinless boneless chicken thighs (or breast, cut into ¾" strips)
- 1/2 tsp. turmeric
- 1 Tbsp. brown sugar (organic)
- 2 Tbsp. fish sauce (or soy sauce)
- 1/2 cup carrots (cut into ⅛" slices)
- 1 cup sugar snap peas (trimmed)
- 4 mini bell peppers (red and orange, or 1 large pepper, sliced)
- 4 cups zucchini (spiralized)
- 1/2 cup cherry tomatoes (halved)
- fresh basil leaves
- cilantro leaves (fresh)
- lime wedges (fresh)
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NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories350Calories from Fat200 |
% DAILY VALUE |
Total Fat22g34% |
Saturated Fat18g90% |
Trans Fat |
Cholesterol60mg20% |
Sodium690mg29% |
Potassium1120mg32% |
Protein24g |
Calories from Fat200 |
% DAILY VALUE |
Total Carbohydrate21g7% |
Dietary Fiber6g24% |
Sugars12g |
Vitamin A50% |
Vitamin C190% |
Calcium8% |
Iron15% |
* 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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Reviews(1)
Linda Fibish 7 years ago
I made this sans the tomatoes and double the curry paste . I think it was better than my 1st attempt. The 1st recipe added 1.5 tbsp of lime juice to the curry, and I used my fresh Thai basil.