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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a bowl, mash the yellow curry paste with about 2 tablespoons of chicken broth to help dissolve the paste; whisk in remaining chicken broth, sugar, curry powder, salt, light soy sauce, and coconut milk. Set aside. | 2. Heat a wok or large skillet over high heat for about 30 seconds; pour in the oil. Let the oil heat until shimmering, about 30 more seconds. Stir the chicken, garlic, and ginger into the hot oil; cook and stir until the chicken has begun to brown and the garlic and ginger are fragrant, about 2 minutes. Stir in the onion and potatoes, toss all ingredients in the hot oil, and pour in the sauce mixture. Bring the sauce to a boil, reduce heat, and cover the wok. Simmer until the chicken is cooked through and the potatoes are tender, 20 to 25 minutes. Serve over cooked jasmine rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow curry paste	1	tablespoon		-	-	-	-
chicken broth	1/2	cup	divided	39.06	0.945	5.5692	1.3104
white sugar	1	teaspoon		16.254	4.1992	0.0	0.0
curry powder	1 1/2	1/2		9.75	1.6749	0.4287	0.4203
salt	1/2	teaspoon		-	-	-	-
soy sauce	4 1/2	teaspoons		12.6405	1.1758	1.9414	0.1359
coconut milk	1	can		827.5862	19.934	8.2399	85.7811
canola oil	1	tablespoon		123.76	0.0	0.0	14.0
chicken breast half	3	boneless	skinless sliced boneless	-	-	-	-
garlic	2	teaspoons	minced	8.344	1.8514	0.3562	0.027999999999999997
ginger	1	teaspoon	minced	1.6	0.3554	0.0364	0.015
onion	1		sliced	64.0	14.944	1.76	0.16
potato	2		peeled halved sliced	-	-	-	-

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