Directions:
- Bring a medium saucepan of water with 1/2 tsp salt to a boil. Blanch green beans and carrots for 2 minutes; drain. Set aside.
- In a 4- to 5-quart heavy pot, cook curry paste over medium heat, stirring constantly for 1 minute. Whisk in coconut milk, chicken broth, fish sauce, and sugar, and simmer briskly until liquid is reduced by about one-third (10-15 minutes).
- Add sweet potato to pot and simmer until it begins to soften (5 minutes). Add chicken, if using, bring to a simmer, and cook until no longer pink (5 minutes). Add zucchini, blanched vegetables, and tofu (if using). Continue to cook, covered, until zucchini is just tender (3-5 minutes more). Serve.
- *To make this dish vegetarian, substitute vegetable broth and soy sauce for the chicken broth and fish sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1973.64 Kcal (8263 kJ) | ||
| Calories from fat | 639.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 71.03g | 109% | |
|---|---|---|---|
| Cholesterol | 535.13mg | 178% | |
| Sodium | 3662.05mg | 153% | |
| Potassium | 5334.95mg | 114% | |
| Total Carbs | 152.46g | 51% | |
| Sugars | 51.38g | 206% | |
| Dietary Fiber | 28.42g | 114% | |
| Protein | 201.29g | 403% | |
| Vitamin C | 63.3mg | 105% | |
| Vitamin A | 6.2mg | 207% | |
| Iron | 13.1mg | 73% | |
| Calcium | 331mg | 33% | |
| Amount Per 100 g | |||
| Calories | 97.68 Kcal (409 kJ) | ||
| Calories from fat | 31.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.52g | 109% | |
|---|---|---|---|
| Cholesterol | 26.48mg | 178% | |
| Sodium | 181.23mg | 153% | |
| Potassium | 264.03mg | 114% | |
| Total Carbs | 7.55g | 51% | |
| Sugars | 2.54g | 206% | |
| Dietary Fiber | 1.41g | 114% | |
| Protein | 9.96g | 403% | |
| Vitamin C | 3.1mg | 105% | |
| Vitamin A | 0.3mg | 207% | |
| Iron | 0.6mg | 73% | |
| Calcium | 16.4mg | 33% | |
* 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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