Nutrition Facts
Servings Per Recipe: 3
Serving Size: 1 serving
Amount Per Serving
Calories 359.4
Total Fat 12.0 g
Saturated Fat 7.7 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 0.6 g
Cholesterol 109.6 mg
Sodium 1,062.7 mg
Potassium 742.4 mg
Total Carbohydrate 11.6 g
Dietary Fiber 1.9 g
Sugars 5.5 g
Protein 45.0 g
Vitamin A 38.5 %
Vitamin B-12 12.0 %
Vitamin B-6 59.1 %
Vitamin C 59.7 %
Vitamin D 0.0 %
Vitamin E 4.2 %
Calcium 3.8 %
Copper 7.0 %
Folate 6.4 %
Iron 10.3 %
Magnesium 17.1 %
Manganese 9.0 %
Niacin 109.1 %
Pantothenic Acid 17.7 %
Phosphorus 40.4 %
Riboflavin 14.3 %
Selenium 48.4 %
Thiamin 12.3 %
Zinc 11.8 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Thai Green Curry Chicken and Vegetables

View the full Thai Green Curry Chicken and Vegetables Recipe & Instructions
Submitted by: COURT623

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Thai Green Curry Chicken and Vegetables

229 calories of Chicken Breast (cooked), no skin, roasted, (6.67 ounces)

105 calories of Thai Kitchen Lite Coconut Milk, 2 oz., (2.33 serving)

20 calories of Thai Kitchen Green Curry Paste, 1 Tbsp., (1.33 serving)

6 calories of Green Beans (snap), (3.33 beans (4" long))

6 calories of Peppers, sweet, red, raw, sliced, (0.17 cup)

5 calories of Better Than Bouillon - Chicken Base, (0.33 tsp)

5 calories of Zucchini, (0.17 cup, sliced)

4 calories of Carrots, raw, (0.17 medium)

2 calories of Bamboo shoots, cooked, (0.11 cup (1/2" slices))


Nutrition & Calorie Comments  

This is great! I made it with peas instead of green beans, but various veggies can be substituted, & you can use Jasmine or basmati rice, & just add it on, or no rice & have a lower carb meal. I drained the chix & veggies out of the coconut milk to have lower fat. Submitted by:
GWENNYSGRANNY

(10/18/16)
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