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14Ingredients
25Minutes
290Calories
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Ingredients
US|METRIC
5 SERVINGS
- 1 1/2 lb. asparagus
- 4 boneless skinless chicken breast halves (each about 6 oz.)
- 1 tsp. sea salt (plus more, to taste)
- 2 Tbsp. peanut oil
- 1 yellow onion (cut into 8 wedges)
- 1 red bell pepper (small, seeded and cut into 1 1/2-by-1/4-inch strips)
- 1/2 inch fresh ginger (piece, peeled and minced)
- 2 garlic cloves (minced)
- 14 oz. unsweetened coconut milk
- 3 Tbsp. thai green curry paste
- 1 cup low sodium chicken broth (or stock)
- 2 Tbsp. asian fish sauce
- 1/2 cup thai basil leaves (loosely packed small)
- 1 lime (cut into 8 wedges)
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NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories290Calories from Fat230 |
% DAILY VALUE |
Total Fat25g38% |
Saturated Fat18g90% |
Trans Fat |
Cholesterol |
Sodium1060mg44% |
Potassium670mg19% |
Protein7g |
Calories from Fat230 |
% DAILY VALUE |
Total Carbohydrate17g6% |
Dietary Fiber6g24% |
Sugars8g |
Vitamin A40% |
Vitamin C80% |
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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Reviews(1)
Kay 6 years ago
This was excellent! It was so so easy. I loved that I didn't have to cook the chicken first. I threw in a thinly sliced zucchini as well because I had looked at other recipes that had it. AND I had a zucchini. The fish sauce is a must. I buy Red boat brand. Excellent recipe. Will make again.