Ingredients For Yellow Chicken & Vegetable Curry Recipe
2 teaspoon Vegetable Oil
300 gram Lilydale free range chicken tenderloins, halved crossways
1 tablespoon Yellow Curry Paste
1 Onion, halved, cut into thin wedges
250 milliliter Light coconut milk
80 milliliter Water
150 gram Green beans, topped, halved
1 Red capsicum, halved, deseeded, thinly sliced
1 Zucchini, ends trimmed, thinly sliced
Fresh coriander leaves, to serve
Nutrition value
434
calories per serving
39 g Fat17 g Protein5 g Carbs8 g FiberOther
Current Totals
39 g Fat
17 g Protein
5 g Carbs
8 g Fiber
MacroNutrients
Carbs
5 g
Protein
17 g
Fiber
8 g
Fats
Fat
39 g
Vitamins & Minerals
Calcium
30 mg
Iron
3 mg
Vitamin A
261 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
0 mg
Vitamin B9
44 mcg
Vitamin B12
0 mcg
Vitamin C
11 mg
Vitamin E
3 mg
Copper
0 mcg
Magnesium
63 mg
Manganese
1 mg
Phosphorus
192 mg
Selenium
16 mcg
Zinc
2 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
