Directions:
- Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.
- Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes. Add the lime juice and cook for an additional 5 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 569.34 Kcal (2384 kJ) | ||
| Calories from fat | 277.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.84g | 47% | |
|---|---|---|---|
| Cholesterol | 83.61mg | 28% | |
| Sodium | 1661.42mg | 69% | |
| Potassium | 977.28mg | 21% | |
| Total Carbs | 41.45g | 14% | |
| Sugars | 15.79g | 63% | |
| Dietary Fiber | 6.18g | 25% | |
| Protein | 36.39g | 73% | |
| Vitamin C | 9.4mg | 16% | |
| Vitamin A | 1.1mg | 37% | |
| Iron | 3.2mg | 18% | |
| Calcium | 59.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 171.67 Kcal (719 kJ) | ||
| Calories from fat | 83.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.3g | 47% | |
|---|---|---|---|
| Cholesterol | 25.21mg | 28% | |
| Sodium | 500.96mg | 69% | |
| Potassium | 294.67mg | 21% | |
| Total Carbs | 12.5g | 14% | |
| Sugars | 4.76g | 63% | |
| Dietary Fiber | 1.86g | 25% | |
| Protein | 10.97g | 73% | |
| Vitamin C | 2.8mg | 16% | |
| Vitamin A | 0.3mg | 37% | |
| Iron | 1mg | 18% | |
| Calcium | 18mg | 6% | |
* 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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