Coconut Chicken Curry -
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 201.9
- Total Fat: 11.5 g
- Cholesterol: 33.3 mg
- Sodium: 491.0 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 3.1 g
- Protein: 10.1 g
View full nutritional breakdown of Coconut Chicken Curry - calories by ingredient
Introduction
This fills an 8 qt pot of curry. This fills an 8 qt pot of curry.Number of Servings: 30
Ingredients
-
I use all no and low salt ingredients. The Recipe Calculator didn't show low or no salt options.
1 head, medium (5-6" dia) Cauliflower, raw
4 serving Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup
2.5 large Onions, raw
8 thigh, bone and skin removed Chicken Thigh
4 leg, bone and skin removed Chicken Leg
5 carrot (7-1/2") Carrots, raw
4 cup Bell peppers (Green, Red, Yellow, Orange)
5 clove Garlic
1.5 cup Organic Coconut Milk - unsweetened (13.66 oz can)
9 tsp A Taste of Thai - Red Curry Paste
1.5 cup Chick Peas (canned)
1 pepper Peppers, hot chili, red, fresh
6 medium (2-1/4" to 3-1/4" dia.) Potato, raw
.75 cup Coconut Oil
.5 stick Butter, salted
4 fl oz Fish Sauce
1.5 cup Yellow Sweet Corn, Canned
6 tsp ground tumeric
4 tsp Ginger Root
2 tbls Cilantro
Directions
In a separate pot cook cauliflower and chicken stock. Emulsify when done. Set aside.
In large pot heat butter, Coconut oil. Add onion and sauté until tender. Add Cut up chicken. stir after several minutes add garlic. stir again, Carrots & potatoes.
If cauliflower pot add coconut milk, red curry paste and seasonings. adjust as necessary. Then add to chicken with peppers, chick peas and remaining ingredients.
The dish is finished when the potatoes are soft.
Serve over rice.
Serving Size: makes 30 1 cup servings
In large pot heat butter, Coconut oil. Add onion and sauté until tender. Add Cut up chicken. stir after several minutes add garlic. stir again, Carrots & potatoes.
If cauliflower pot add coconut milk, red curry paste and seasonings. adjust as necessary. Then add to chicken with peppers, chick peas and remaining ingredients.
The dish is finished when the potatoes are soft.
Serve over rice.
Serving Size: makes 30 1 cup servings
