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Ingredientes
- 225 gm Chicken breast halves without skin, sliced
- 1 Tbsp. Oil
- 1 1/2 Tbsp. Panang curry paste
- 3/4 c. Coconut lowfat milk
- 1 Tbsp. Fish sauce
- 1 tsp Sugar
- 1/2 c. Peas
- 1 x Red chili peppers, shredded
Direcciones
- 1. Stir-fry oil and curry paste till fragrent. (You may want to have the fan turned up full in the kitchen... this gets very pungent!)
- 2. Add in remain ingrediants and bring to boil. Reduce heat and cook for 10 minutes.
- Garnish with chili and serve with steamed rice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 273g | |
| Calories 450 | |
| Calories from Fat 226 | 50% |
| Total Fat 26.12g | 33% |
| Saturated Fat 10.79g | 43% |
| Trans Fat 0.4g | |
| Cholesterol 85mg | 28% |
| Sodium 1495mg | 62% |
| Potassium 709mg | 20% |
| Total Carbs 16.48g | 4% |
| Dietary Fiber 4.7g | 16% |
| Sugars 10.1g | 7% |
| Protein 37.83g | 61% |
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