Ingredients
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2 tablespoons red curry paste
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1 red bell pepper, thinly sliced
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1 small onion, chopped
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1 (14 ounce) can coconut milk
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1 tablespoon fish sauce
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3 cups homemade chicken stock
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2 cups shredded cooked chicken
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1 ½ cups cooked basmati rice
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4 tablespoons chopped fresh cilantro
Directions
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Cook curry paste in a large, heavy saucepan over medium-high heat until oils start to release, 1 to 2 minutes. Add red pepper and onion and cook, stirring, until softened, about 5 minutes. Stir in coconut milk until well blended. Add fish sauce, and then chicken stock.
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Reduce heat to low and simmer for 15 minutes. Add cooked chicken and rice. Stir over heat until warmed through. Add chopped cilantro right before serving.
Nutrition Facts (per serving)
| 303 | Calories |
| 23g | Fat |
| 17g | Carbs |
| 16g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 303 | |
| % Daily Value * | |
| Total Fat 23g | 30% |
| Saturated Fat 14g | 72% |
| Cholesterol 37mg | 12% |
| Sodium 663mg | 29% |
| Total Carbohydrate 17g | 6% |
| Dietary Fiber 2g | 5% |
| Total Sugars 2g | |
| Protein 16g | 33% |
| Vitamin C 27mg | 30% |
| Calcium 31mg | 2% |
| Iron 3mg | 18% |
| Potassium 308mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
