Directions:
- In a bowl, mash the yellow curry paste with about 2 tablespoons of chicken broth to help dissolve the paste; whisk in remaining chicken broth, sugar, curry powder, salt, light soy sauce, and coconut milk. Set aside.
- Heat a wok or large skillet over high heat for about 30 seconds; pour in the oil. Let the oil heat until shimmering, about 30 more seconds. Stir the chicken, garlic, and ginger into the hot oil; cook and stir until the chicken has begun to brown and the garlic and ginger are fragrant, about 2 minutes. Stir in the onion and potatoes, toss all ingredients in the hot oil, and pour in the sauce mixture. Bring the sauce to a boil, reduce heat, and cover the wok. Simmer until the chicken is cooked through and the potatoes are tender, 20 to 25 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 334.89 Kcal (1402 kJ) | ||
| Calories from fat | 117.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13g | 20% | |
|---|---|---|---|
| Cholesterol | 104.43mg | 35% | |
| Sodium | 1412mg | 59% | |
| Potassium | 834.12mg | 18% | |
| Total Carbs | 18.69g | 6% | |
| Sugars | 4.71g | 19% | |
| Dietary Fiber | 3.25g | 13% | |
| Protein | 38.05g | 76% | |
| Vitamin C | 7.2mg | 12% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 1.6mg | 9% | |
| Calcium | 43.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 103.38 Kcal (433 kJ) | ||
| Calories from fat | 36.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.01g | 20% | |
|---|---|---|---|
| Cholesterol | 32.24mg | 35% | |
| Sodium | 435.89mg | 59% | |
| Potassium | 257.5mg | 18% | |
| Total Carbs | 5.77g | 6% | |
| Sugars | 1.45g | 19% | |
| Dietary Fiber | 1g | 13% | |
| Protein | 11.75g | 76% | |
| Vitamin C | 2.2mg | 12% | |
| Vitamin A | 0.2mg | 23% | |
| Iron | 0.5mg | 9% | |
| Calcium | 13.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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