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 | 4014.67 Kcal (16809 kJ) | ||
| Calories from fat | 2546.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 282.99g | 435% | |
|---|---|---|---|
| Cholesterol | 232.42mg | 77% | |
| Sodium | 7907.55mg | 329% | |
| Potassium | 4496.34mg | 96% | |
| Total Carbs | 273.87g | 91% | |
| Sugars | 73.97g | 296% | |
| Dietary Fiber | 37.67g | 151% | |
| Protein | 124.48g | 249% | |
| Vitamin C | 54.3mg | 91% | |
| Vitamin A | 4.4mg | 148% | |
| Iron | 25.7mg | 143% | |
| Calcium | 382.5mg | 38% | |
| Amount Per 100 g | |||
| Calories | 237.33 Kcal (994 kJ) | ||
| Calories from fat | 150.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.73g | 435% | |
|---|---|---|---|
| Cholesterol | 13.74mg | 77% | |
| Sodium | 467.47mg | 329% | |
| Potassium | 265.81mg | 96% | |
| Total Carbs | 16.19g | 91% | |
| Sugars | 4.37g | 296% | |
| Dietary Fiber | 2.23g | 151% | |
| Protein | 7.36g | 249% | |
| Vitamin C | 3.2mg | 91% | |
| Vitamin A | 0.3mg | 148% | |
| Iron | 1.5mg | 143% | |
| Calcium | 22.6mg | 38% | |
* 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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