Directions:
- In a slow cooker, mix the coconut milk with the ginger, 1 tablespoon of the green curry paste and 1 1/2 teaspoons of the fish sauce. Add the chicken thighs and onion, cover and cook on low heat for 2 1/2 hours, until the chicken is tender. Add the potatoes and tomatoes, cover and cook on low for 1 hour longer, until the potatoes are tender.
- Using a slotted spoon, transfer the chicken and vegetables to shallow bowls. Skim the fat from the surface of the sauce. Transfer the sauce to a blender. Add the lime juice and the remaining 1 teaspoon each of green curry paste and fish sauce and puree until smooth. Season the sauce with salt and pepper and pour it over the chicken. Sprinkle with cilantro leaves and serve with lime wedges and rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1184.94 Kcal (4961 kJ) | ||
| Calories from fat | 1058.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 117.65g | 181% | |
|---|---|---|---|
| Cholesterol | 237.83mg | 79% | |
| Sodium | 345.95mg | 14% | |
| Potassium | 483.12mg | 10% | |
| Total Carbs | 10.34g | 3% | |
| Sugars | 3.65g | 15% | |
| Dietary Fiber | 1.94g | 8% | |
| Protein | 24.3g | 49% | |
| Vitamin C | 4.8mg | 8% | |
| Iron | 1.7mg | 10% | |
| Calcium | 29.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 349.78 Kcal (1464 kJ) | ||
| Calories from fat | 312.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.73g | 181% | |
|---|---|---|---|
| Cholesterol | 70.2mg | 79% | |
| Sodium | 102.12mg | 14% | |
| Potassium | 142.61mg | 10% | |
| Total Carbs | 3.05g | 3% | |
| Sugars | 1.08g | 15% | |
| Dietary Fiber | 0.57g | 8% | |
| Protein | 7.17g | 49% | |
| Vitamin C | 1.4mg | 8% | |
| Iron | 0.5mg | 10% | |
| Calcium | 8.8mg | 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.
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