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Ingredientes
- 1 tablespoon vegetable oil
- 1 1/2 tablespoons of ready-made Thai red curry paste
- 1/3 cup plus 1 tablespoon coconut milk
- 1/3 cup plus 1 tablespoon almond milk
- 7 oz boneless skinless chicken, thinly sliced
- 1 1/2 teaspoons soy sauce
- 1 1/2 teaspoons sugar
- Salt & pepper to taste
- 3 tablespoons cornstarch slurry (optional)
- Handful of snow peas
- 2 pita breads, warmed
- 1/8 cup, loosely packed, basil, cut chiffonade
View Full Recipe at The Ginger Cook
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 743g | |
| Calories 1592 | |
| Calories from Fat 891 | 56% |
| Total Fat 102.95g | 129% |
| Saturated Fat 51.17g | 205% |
| Trans Fat 0.35g | |
| Cholesterol 125mg | 42% |
| Sodium 961mg | 40% |
| Potassium 1691mg | 48% |
| Total Carbs 127.65g | 34% |
| Dietary Fiber 17.7g | 59% |
| Sugars 61.25g | 41% |
| Protein 52.11g | 83% |
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