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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a slow cooker, mix the coconut milk with the ginger, 1 tablespoon of the green curry paste and 1 1/2 teaspoons of the fish sauce. Add the chicken thighs and onion, cover and cook on low heat for 2 1/2 hours, until the chicken is tender. Add the potatoes and tomatoes, cover and cook on low for 1 hour longer, until the potatoes are tender. | 2. Using a slotted spoon, transfer the chicken and vegetables to shallow bowls. Skim the fat from the surface of the sauce. Transfer the sauce to a blender. Add the lime juice and the remaining 1 teaspoon each of green curry paste and fish sauce and puree until smooth. Season the sauce with salt and pepper and pour it over the chicken. Sprinkle with cilantro leaves and serve with lime wedges and rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
coconut milk		can	unsweetened	-	-	-	-
ginger	1	tablespoon	grated	17.42	3.7242	0.467	0.2205
green curry paste	1	tablespoon		-	-	-	-
green curry paste	1	teaspoon		-	-	-	-
fish sauce	2 1/2	1/2		15.75	1.6380000000000001	2.2769999999999997	0.0045
chicken thigh	3	lbs	skinless	5979.6	10.7361	130.1922	601.0857
red onion	1		cut	44.0	10.274000000000001	1.21	0.11
yukon gold potato	2		cut	-	-	-	-
grape tomato	1/2	cup		-	-	-	-
lime juice	1 1/2	1/2		5.6719	1.9103	0.0953	0.0159
kosher salt black pepper			ground	-	-	-	-
cilantro leaf			steamed	-	-	-	-

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