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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Open 1 can of coconut milk and use a fork to stir the contents until smooth and well combined. In a 6-quart saucepan or Dutch oven, bring 1/2 cup of the stirred coconut milk to a boil over medium-high heat. Add the curry paste and cook 1 minute, stirring and mashing the paste into the coconut milk. Add the chicken and cook 2 minutes, stirring often, until the chicken begins to change color. Add all the remaining coconut milk, fish sauce, sugar, tamarind liquid and salt and bring to a boil. | 2. Reduce the heat to maintain a simmer and cook 15 to 20 minutes, until the potato is tender and the chicken is cooked through. Add 2 tablespoons of the lime juice and stir well. Taste and add more, if desired. Remove from the heat and let stand 10 minutes. Transfer to a serving bowl, removing and discarding the cinnamon sticks, or leaving them in as a traditional garnish not to be eaten. Serve hot or warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
coconut milk	2	cans	unsweetened divided	1655.1724	39.8681	16.4798	171.5622
curry paste	3	tablespoons		-	-	-	-
chicken breast	2	lbs	boneless cut	1560.3596	0.0	189.1482	83.9147
potato	1	cups	peeled cut	115.5	26.235	3.075	0.135
onion	1	halved	sliced	-	-	-	-
peanut	1/2	cup	roasted salted	413.91	11.7749	18.834	35.9452
cinnamon	6			-	-	-	-
fish sauce	3	tablespoons		18.9	1.9656	2.7324	0.0054
brown sugar	3	tablespoons		102.6	26.4843	0.0324	0.0
tamarind juice	3	tablespoons		26.8256	6.9323	0.0424	0.0565
salt	1/4	teaspoon		-	-	-	-
lime juice	2	tablespoons	squeezed	7.5625	2.5469999999999997	0.127	0.0212

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