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Ingredients
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2 tablespoons vegetable oil
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3 tablespoons curry paste
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1 (3/4 inch thick) slice ginger, minced
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1 ¼ pounds skinless, boneless chicken breast meat - cubed
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⅓ cup peanut butter
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3 tablespoons brown sugar
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3 tablespoons fish sauce
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3 tablespoons tamarind paste
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3 cups peeled, cubed potatoes
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1 (13.5 ounce) can coconut milk
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3 tablespoons fresh lime juice
Directions
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Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Add in cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.
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Mix in peanut butter, brown sugar, fish sauce, and tamarind paste, stirring to combine. Add potatoes and coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes.
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Add lime juice and cook for an additional 5 minutes before serving.
Nutrition Facts (per serving)
| 690 | Calories |
| 41g | Fat |
| 47g | Carbs |
| 38g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 690 | |
| % Daily Value * | |
| Total Fat 41g | 53% |
| Saturated Fat 22g | 112% |
| Cholesterol 73mg | 24% |
| Sodium 1221mg | 53% |
| Total Carbohydrate 47g | 17% |
| Dietary Fiber 6g | 20% |
| Total Sugars 14g | |
| Protein 38g | 76% |
| Vitamin C 28mg | 31% |
| Calcium 75mg | 6% |
| Iron 6mg | 32% |
| Potassium 1140mg | 24% |
* 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.
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