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Ingredients
US|METRIC
2 SERVINGS
- 1 1/2 chicken stock
- 5 kaffir lime leaves
- 3 stalks lemongrass (rough outer stalks removed, cut into 2-3” pieces and smashed, I use scissors and a mallet)
- 1 galangal (roughly 3” piece of, sliced into about ½” disks)
- 2 Tbsp. fish sauce
- 1 red bell pepper (medium diced)
- 1 yellow onion (medium diced)
- 8 oz. shitake mushrooms (sliced, white button mushrooms quartered work nicely too)
- 1 Tbsp. garlic (minced)
- 5 dried Thai chiles (optional for heat)
- 2 lb. boneless skinless chicken thighs (Cut into ½” pieces)
- 13 1/2 cans coconut cream (You can use coconut milk instead. Cream is a bit richer)
- 1 cup cilantro (loosely packed, some stem portion okay, chopped fine)
- 1 lime (juice and zest, plus more as desired)
- red Thai curry paste (if desired and as needed)
- salt (to taste)
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NutritionView More
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990Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories990Calories from Fat190 |
% DAILY VALUE |
Total Fat21g32% |
Saturated Fat4.5g23% |
Trans Fat |
Cholesterol310mg103% |
Sodium3310mg138% |
Potassium3920mg112% |
Protein124g |
Calories from Fat190 |
% DAILY VALUE |
Total Carbohydrate82g27% |
Dietary Fiber9g36% |
Sugars21g |
Vitamin A50% |
Vitamin C180% |
Calcium15% |
Iron45% |
* 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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