Directions:
- Bring a small saucepan of water to a boil, add the salt, potato, and turmeric. Reduce to a simmer. After ten minutes, remove and strain.
- In a wok, over medium heat, simmer the coconut cream for five minutes, taking care not to burn it.
- Add the chipotle puree and stir until fragrant, one to two minutes.
- Add the palm sugar and fish sauce, cook for two minutes, or until it darkens.
- Add the fish, coating the pieces in the curry.
- Slowly incorporate the coconut milk.
- Gently stir in the strained potato, red jalapenos, mango, avocado, eight of the mint leaves, and squeeze the juice of the lime into the curry.
- Cook for two minutes until it's done.
- Serve over rice, and garnish with the remaining mint leaves.
- Enjoy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1908.39 Kcal (7990 kJ) | ||
| Calories from fat | 1137.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 126.37g | 194% | |
|---|---|---|---|
| Cholesterol | 36.69mg | 12% | |
| Sodium | 5775.47mg | 241% | |
| Potassium | 923.5mg | 20% | |
| Total Carbs | 125.36g | 42% | |
| Sugars | 25.17g | 101% | |
| Dietary Fiber | 7.56g | 30% | |
| Protein | 74.79g | 150% | |
| Vitamin C | 39.6mg | 66% | |
| Iron | 2.1mg | 12% | |
| Calcium | 65.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 534.78 Kcal (2239 kJ) | ||
| Calories from fat | 318.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.41g | 194% | |
|---|---|---|---|
| Cholesterol | 10.28mg | 12% | |
| Sodium | 1618.45mg | 241% | |
| Potassium | 258.79mg | 20% | |
| Total Carbs | 35.13g | 42% | |
| Sugars | 7.05g | 101% | |
| Dietary Fiber | 2.12g | 30% | |
| Protein | 20.96g | 150% | |
| Vitamin C | 11.1mg | 66% | |
| Iron | 0.6mg | 12% | |
| Calcium | 18.5mg | 7% | |
* 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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