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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook potatoes. | 2. In a large pan bring half the coconut milk to a boil. Boil, stir occasionally, until it has reduced by halve and the oil separates from the coconut milk. | 3. Now add the curry paste, cook for about 1 Minute. Add remaining coconut milk, stock sauce, juice, (Lemon grass if using it), sugar, molasses and maple syrup; cook and stir until sugar is dissolve. | 4. Add fish and cooked potatoes to the pan: cook, and stir occasionally (3 minutes).Remove lemon grass,stir in onion and coriander.*. | 5. Place curry in a serving bowl;sprinkle with sliced chili and coriander leaves. | 6. Enjoy! | 7. *Note to self - Don't add the fish until shortly before serving this curry; if overcooked, it can either disintegrate or toughen. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
new potato	4	halved		-	-	-	-
potato	2		cut sweet	-	-	-	-
coconut milk	400			220800.0	5318.4	2198.4	22886.4
yellow curry paste	2	tablespoons		-	-	-	-
fish stock	60	ml		9.4544	0.0	1.3354	0.4786
fish sauce	2	tablespoons		12.6	1.3104	1.8216	0.0036
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106
dark brown sugar	1	teaspoon		-	-	-	-
molasses	1/2	teaspoon		10.1802	2.6233	0.0	0.0035
maple syrup	1/2	teaspoon		8.6667	2.2347	0.0013	0.002
	800		cut	-	-	-	-
green onion	4		sliced	76.68	16.3016	2.7548	1.3348
lemongrass	1	stalk		-	-	-	-
coriander	1/3	cup	chopped	1.2267	0.1957	0.1136	0.0277
red thai chile	1	long	seeded sliced	-	-	-	-
coriander leaf	1	tablespoon		1.2267	0.1957	0.1136	0.0277

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