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Ingredients
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1 tablespoon olive oil
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3 tablespoons Thai yellow curry paste (such as Mae Ploy®)
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1 pound cooked skinless, boneless chicken breast, cut into bite-size pieces
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2 (14 ounce) cans coconut milk
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1 cup chicken stock
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1 yellow onion, chopped
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3 small red potatoes, cut into cubes, or as needed
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3 red Thai chile peppers, chopped with seeds, or more to taste
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1 teaspoon fish sauce
Directions
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Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.
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Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes. Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat.
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Stir fish sauce into chicken curry mixture just before serving.
Nutrition Facts (per serving)
501 | Calories |
36g | Fat |
22g | Carbs |
26g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 501 | |
% Daily Value * | |
Total Fat 36g | 46% |
Saturated Fat 27g | 133% |
Cholesterol 58mg | 19% |
Sodium 471mg | 20% |
Total Carbohydrate 22g | 8% |
Dietary Fiber 4g | 13% |
Total Sugars 4g | |
Protein 26g | 52% |
Vitamin C 42mg | 47% |
Calcium 50mg | 4% |
Iron 6mg | 33% |
Potassium 910mg | 19% |
* 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.