4 Serves
45 Mins
Prepare the ingredients by slicing the chicken and chopping the onion, garlic, and green bell pepper using a chef's knife and cutting board.
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CreoleVitamin E
1 mg / 15 mgVitamin K
83 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
44 µg / 400 µgCalcium
79 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
72 mg / 420 mgPhosphorus
328 mg / 1,250 mgPotassium
571 mg / 4,700 mgSodium
1226 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
33 µg / 55 µgFiber
4 g / 28 gSugar
5 g / 50 gSaturated Fat
19 g / 20 gCholesterol
46 mg / 300 mgCaffeine
0 mgNet Carbs
23 gAlcohol
0 g
Heat the olive oil in a wok over medium heat and sauté the onion, garlic, and green bell pepper until softened.
Stir in the Thai green curry paste and cook until fragrant, then add the chicken and cook until browned.
Season the curry with salt and pepper to taste and serve hot.
7
g28
g7
g
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Bhutanese