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Ingredients
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1 tablespoon yellow curry paste
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½ cup chicken broth, divided
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1 teaspoon white sugar
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1 ½ teaspoons curry powder
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½ teaspoon salt
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4 ½ teaspoons light soy sauce
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1 (5.6 ounce) can coconut milk
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1 tablespoon canola oil
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3 skinless, boneless chicken breast halves, sliced
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2 teaspoons minced garlic
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1 teaspoon minced fresh ginger
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1 onion, sliced
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2 potatoes - peeled, halved, and sliced
Directions
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In a bowl, mash yellow curry paste with about 2 tablespoons of chicken broth to help dissolve paste; whisk in remaining chicken broth, sugar, curry powder, salt, light soy sauce, and coconut milk. Set aside.
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Heat a wok or large skillet over high heat for about 30 seconds; add oil and heat until shimmering, about 30 more seconds. Stir chicken, garlic, and ginger into hot oil; cook and stir until chicken has begun to brown and garlic and ginger are fragrant, about 2 minutes. Stir in onion and potatoes; toss well and pour in sauce mixture. Bring to a boil, reduce heat, and cover the wok. Simmer until chicken is cooked through and potatoes are tender, 20 to 25 minutes.
Nutrition Facts (per serving)
241 | Calories |
7g | Fat |
24g | Carbs |
20g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 241 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 2g | 11% |
Cholesterol 46mg | 15% |
Sodium 864mg | 38% |
Total Carbohydrate 24g | 9% |
Dietary Fiber 3g | 11% |
Total Sugars 4g | |
Protein 20g | 40% |
Vitamin C 24mg | 26% |
Calcium 35mg | 3% |
Iron 2mg | 11% |
Potassium 634mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.