Wandercooks · by Wandercooks★ 5.0 (2)
Burmese Chicken Curry - See-Pyan
NUTRITION · PER SERVING50M COOK
CAL 20%·PRO 42%
CARBS 13G13% OF CAL
2G FIBER0G ADDED0G INTRINSIC5G OTHER6G TOTAL SUGAR
FAT 30G68% OF CAL
7G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Burmese curry simmered with lemongrass, tomatoes, and aromatic spices, based on chicken thighs. Simple, fragrant, and deeply flavorful.
maincurrychicken🍳 skillet🍜 wokdairy freegluten free
View the full recipe on Wandercooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 450 g chicken thighs (15.87 oz, sub chicken breast)
- 2 lemongrass (cut into 5 cm / 2 in lengths, crushed but otherwise whole)
- 4 tbsp vegetable oil
- 2 shallots (100 g / 3.52 oz, finely chopped)
- 3 tomatoes (350 g finely chopped, divided into halves)
- 3 tsp garlic (finely chopped)
- 1 tsp ginger (finely chopped)
- 1 ½ tsp chilli powder
- 1 tbsp fish sauce
- 1 ½ tsp brown sugar (or palm sugar)
- ½ tsp turmeric
- 1 cup water (250 ml / 8.45 fl oz)
At a glance
PER SERVING · TIME 50M
CAL 20%·PRO 42%
CARBS 13G13% OF CAL
2G FIBER0G ADDED0G INTRINSIC5G OTHER6G TOTAL SUGAR
FAT 30G68% OF CAL
7G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 461mg
- Total sugar
- 6g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 638mg
- Calcium
- 39mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 461MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.