My Thai Chicken Curry Recipe

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Ingredients:

Serving

1 tbsp olive oil
2 large chicken breasts, cubed
2 medium russet potatoes , precooked for 7 minutes in microwave then cubed
1 (14 oz) can light coconut milk
2 tbsp curry paste
2 tbsp fish sauce
2 tbsp brown sugar
2 tbsp cashew nuts, unsalted and chopped
2 tbsp cilantro, chopped

Directions:

Heat skillet over medium high heat.
Add olive oil.
Saute chicken in skillet until browned, approximately 5 minutes.
Remove chicken.
Add coconut milk, curry paste, fish sauce and brown sugar. Whisk to combine.
Bring to a simmer, reduce heat to medium low.
Add chicken and simmer for 15 minutes.
Add cubed potatoes and continue cooking until potatoes are firm but cooked through, approximately 5-7 minutes longer.
Remove from heat and sprinkle with cashews and cilantro.
Serve over white rice in a wide mouthed bowl.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	260.81 Kcal (1092 kJ)
Calories from fat	129.55 Kcal
		% Daily Value*
Total Fat	14.39g	22%
Cholesterol	3.08mg	1%
Sodium	815.09mg	34%
Potassium	592.24mg	13%
Total Carbs	28.56g	10%
Sugars	6.54g	26%
Dietary Fiber	2.69g	11%
Protein	5.65g	11%
Vitamin C	9.8mg	16%
Vitamin A	0.1mg	2%
Iron	2.6mg	14%
Calcium	28.8mg	3%

Amount Per 100 g
Calories	195.63 Kcal (819 kJ)
Calories from fat	97.17 Kcal
		% Daily Value*
Total Fat	10.8g	22%
Cholesterol	2.31mg	1%
Sodium	611.4mg	34%
Potassium	444.24mg	13%
Total Carbs	21.42g	10%
Sugars	4.91g	26%
Dietary Fiber	2.02g	11%
Protein	4.24g	11%
Vitamin C	7.3mg	16%
Vitamin A	0.1mg	2%
Iron	1.9mg	14%
Calcium	21.6mg	3%

* 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.

Tastes

salty
savory
bitter
sweet

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