The fabulous flavors of ginger, coconut milk, and red curry paste are combined to create a dish that is a favorite in thailand. Serve with rice and enjoy.
2 inch 1 1/2 boneless, skinless chicken breasts cut into cubes
1 Onion small, minced
1 tablespoon Vegetable oil
1 teaspoon Kosher salt
1 teaspoon Ginger ground, fresh
8 ounce Coconut milk
3 tablespoon Red curry paste
1 tablespoon Fish
1 tablespoon Tamarind paste
1 teaspoon Lemongrass
1 tablespoon Cilantro chopped
0.25 teaspoon Brown sugar
Nutrition value
302
calories per serving
28 g Fat4 g Protein9 g Carbs7 g FiberOther
Current Totals
28 g Fat
4 g Protein
9 g Carbs
7 g Fiber
MacroNutrients
Carbs
9 g
Protein
4 g
Fiber
7 g
Fats
Fat
28 g
Vitamins & Minerals
Calcium
22 mg
Iron
1 mg
Vitamin A
138 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
32 mcg
Vitamin B12
0 mcg
Vitamin C
6 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
32 mg
Manganese
1 mg
Phosphorus
72 mg
Selenium
2 mcg
Zinc
1 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