Chicken Curry In Coconut Milk Recipe

Recipe By The Spruce Eats

This coconut milk chicken curry recipe combines the styles of cooking and ingredients from both india and malaysia. It is, therefore, technically speaking, a fusion recipe. This recipe can be frozen; just leave out the coconut milk. When ready to eat, thaw, add the coconut milk and stir well. Then heat through and serve with fragrant, long-grained boiled rice like basmati. Add a crunchy salad and you're set. Try the less well-known-but-delicious vietnamese coconut chicken curry.

4.6
20 Rating - Rate
Non Vegdiet
1hr total
30minsPrep
30minsCook

ingredients serves

Ingredients For Chicken Curry In Coconut Milk Recipe

Nutrition
value
801
calories per serving
49 g Fat48 g Protein49 g Carbs26 g FiberOther

Current Totals

  • 49 g Fat
  • 48 g Protein
  • 49 g Carbs
  • 26 g Fiber

MacroNutrients

  • Carbs
    49 g
  • Protein
    48 g
  • Fiber
    26 g

Fats

  • Fat
    49 g

Vitamins & Minerals

  • Calcium
    423 mg
  • Iron
    9 mg
  • Vitamin A
    1039 mcg
  • Vitamin B1
    0 mg
  • Vitamin B2
    0 mg
  • Vitamin B3
    16 mg
  • Vitamin B6
    1 mg
  • Vitamin B9
    88 mcg
  • Vitamin B12
    0 mcg
  • Vitamin C
    72 mg
  • Vitamin E
    4 mg
  • Copper
    1 mcg
  • Magnesium
    179 mg
  • Manganese
    10 mg
  • Phosphorus
    557 mg
  • Selenium
    46 mcg
  • Zinc
    5 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

More Recipes by The Spruce Eats

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