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Ingredientes
- 1 x red bell pepper - (1/2 lb) rinsed
- 1 lb boned skinned chicken breast
- 1 can coconut lowfat milk - (14 ounce)
- 1 Tbsp. Thai red curry paste
- 1 c. frzn corn kernels
- 1 Tbsp. brown sugar - (packed)
- 1 Tbsp. lemon juice
- 1 Tbsp. Asian fish sauce (nuoc mam or possibly nam pla)
- 6 c. Warm Cooked Rice (see recipe)
Direcciones
- Stem bell pepper, seed, and cut into 1/4-inch-wide strips about 3 inches long.
- Rinse chicken, pat dry, and cut crosswise into 1/4-inch-thick slices.
- Place a 14-inch wok or possibly 12-inch frying pan over high heat. Measure 1 Tbsp. solidified coconut lowfat milk from the top of the can and add in to wok with pepper and 1/4 c. water. Stir often till pepper strips are limp, 3 to 5 min.
- Add in remaining coconut lowfat milk and curry paste. Stir to blend smoothly. Stir till boiling; add in chicken, corn, and sugar. Reduce heat to medium; stir often till chicken is white in center of thickest part (cut to test), about 3 min. Add in lemon juice and fish sauce to taste.
- Scoop rice into bowls and top equally with chicken curry mix.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 480g | |
| Recipe makes 4 servings | |
| Calories 911 | |
| Calories from Fat 300 | 33% |
| Total Fat 35.72g | 45% |
| Saturated Fat 30.5g | 122% |
| Trans Fat 0.02g | |
| Cholesterol 43mg | 14% |
| Sodium 455mg | 19% |
| Potassium 799mg | 23% |
| Total Carbs 121.89g | 33% |
| Dietary Fiber 7.1g | 24% |
| Sugars 6.08g | 4% |
| Protein 28.38g | 45% |
