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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Preparation Time

  Cooking Time - 35 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes. | 2. Stir in brown sugar, fish sauce, tamarind paste, peanut butter, 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. Add the lime juice and cook for an additional 5 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
curry paste	3	tablespoons		-	-	-	-
ginger	1	slice	minced	1.76	0.3909	0.04	0.0165
chicken breast meat	1 1/4	pounds	skinless boneless cubed	800.8018	0.22399999999999998	97.6642	45.3601
brown sugar	3	tablespoons		102.6	26.4843	0.0324	0.0
fish sauce	3	tablespoons		18.9	1.9656	2.7324	0.0054
tamarind paste	3	tablespoons		-	-	-	-
peanut butter	1/3	cup		506.54	18.5502	20.6916	42.9484
potato	3	cups	peeled cubed	346.5	78.705	9.225	0.405
coconut milk	1	can		827.5862	19.934	8.2399	85.7811
lime juice	3	tablespoons		11.3438	3.8206	0.1906	0.0318

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.