Nutrition balance score
Unbalanced
Glycemic Index
59
Moderate
Nutrition per serving
Calories2772.6 kcal (139%)
Total Fat104.7 g (150%)
Carbs388.8 g (150%)
Sugars163.2 g (181%)
Protein74.5 g (149%)
Sodium3970 mg (198%)
Fiber4.3 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Add the vegetable oil and curry paste to a high sided pot and heat on a low heat. Cook the curry paste for 2 minutes until you can smell it.
Step 2
Add 1 ½ cups of coconut cream into the pot, slowly stirring as you go, blending the curry paste with the coconut cream.
Step 3
Once the curry paste is blended, add the chicken to the coconut cream and stir whilst cooking for 3 minutes until the chicken begins to change colour.
Step 4
Once the chicken has changed colour, add the remaining coconut cream and bring the pot to a simmer.
Step 5
Allow the coconut cream and curry paste to simmer with the chicken for a minute. Then add the palm sugar and fish sauce and stir in.
Step 6
Add beans and peppers to the pot, simmer for 3 minutes until the vegetables soften, and then add the basil and chilies to the mix.
Step 7
Turn the heat off and mix together and serve.
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