Directions:
- Heat the oil in a large saucepan or pot and saute the onion, garlic and ginger gently until the onion is soft.
- Heat the coconut cream over med-high heat until bubbling furiously.
- Add the curry paste and stir until well mixed, whisking the paste until you see dark streaks of coconut oil forming.
- Add the fish sauce, palm sugar (or brown sugar), lime or tamarind. Stir to mix.
- Add the red curry sauce, mix well.
- Taste and adjust seasonings.
- Reduce heat to medium, add chicken and potato.
- Simmer 20 minutes or until potato is cooked through. If you dont simmer gently, the coconut milk will separate a lot, and the curry will look a little weird, but will still be tasty.
- Add the tomatoes, and simmer 5 - 10 minutes longer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 271.2 Kcal (1135 kJ) | ||
| Calories from fat | 225.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25g | 38% | |
|---|---|---|---|
| Cholesterol | 47.57mg | 16% | |
| Sodium | 332.05mg | 14% | |
| Potassium | 210.51mg | 4% | |
| Total Carbs | 7.02g | 2% | |
| Sugars | 3.23g | 13% | |
| Dietary Fiber | 1.36g | 5% | |
| Protein | 5.54g | 11% | |
| Vitamin C | 10mg | 17% | |
| Iron | 0.6mg | 3% | |
| Calcium | 17.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 213.68 Kcal (895 kJ) | ||
| Calories from fat | 177.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.7g | 38% | |
|---|---|---|---|
| Cholesterol | 37.48mg | 16% | |
| Sodium | 261.63mg | 14% | |
| Potassium | 165.86mg | 4% | |
| Total Carbs | 5.53g | 2% | |
| Sugars | 2.54g | 13% | |
| Dietary Fiber | 1.07g | 5% | |
| Protein | 4.37g | 11% | |
| Vitamin C | 7.9mg | 17% | |
| Iron | 0.4mg | 3% | |
| Calcium | 14mg | 2% | |
* 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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