Servings:?? | Calories:8194 | Total Fat:821g | Chol:151mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 821g
1262 %
Sat Fat 706g
3531 %
Total Carb 194g
65 %
Fiber 18g
70 %
Sugars 6g
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Cholesterol 151mg
50 %
Sodium 5412mg
226 %
Protein 154g
308 %
Calories:
89% Unsweetened coconut milk
5% Others combined
3% Skinless, boneless chicken breasts
1% Vegetable oil
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
1 tablespoon vegetable oil 2 tablespoons (or more) Thai curry paste 5 scallions, thinly sliced, white and pale-green parts and dark-green parts divided 3 garlic cloves, thinly sliced 1 1-inch piece peeled ginger, thinly sliced 6 cups mixed ¼-inch-thick sliced vegetables (such as Japanese eggplant, long beans, summer squash, and bell peppers) 2 lemongrass stalks, bottom third only, tough outer layer removed, bruised with the back of a knife or a rolling pin 2 cups (or more) chicken broth or vegetable stock 1 13½-ounce can light unsweetened coconut milk 2 skinless, boneless chicken breasts, cut into small cubes (optional) 2 sprigs basil plus leaves for garnish 1 tablespoon (or more) fish sauce (such as nam pla or nuoc nam; optional) Kosher salt Steamed rice (optional) Lime wedges (optional)
Directions : View recipe directions on bonappetit.com
