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Correo Electrónico
Receta Thai red curry chicken and dark leafy greens {gluten-free}
Ingredientes
- 2 tsp vegetable oil
- 2 boneless, skinless chicken breasts (defrosted if frozen), cut into 1-inch pieces
- 1 small onion, diced
- 1 small red pepper, diced
- 3 cups broccoli florets, cut in half
- 4 oz sliced mushrooms
- 2 Tbsp Thai red curry paste (I use Mae Ploy brand)
- 1 13-oz can coconut milk
- 2 tsp brown sugar
- Juice of 1/2 lime
- 2 tsp fish sauce
- 8 oz baby spinach leaves
- 1/4 tsp fresh black pepper, to taste
View Full Recipe at The Perfect Pantry
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1059g | |
| Calories 1077 | |
| Calories from Fat 758 | 70% |
| Total Fat 89.95g | 112% |
| Saturated Fat 70.59g | 282% |
| Trans Fat 0.25g | |
| Cholesterol 27mg | 9% |
| Sodium 1460mg | 61% |
| Potassium 3335mg | 95% |
| Total Carbs 55.25g | 15% |
| Dietary Fiber 12.8g | 43% |
| Sugars 21.57g | 14% |
| Protein 34.26g | 55% |
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