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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Vietnamese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Shallow-fry the potato pieces in hot oil until lightly browned. | 2. Drain on kitchen paper and set aside. | 3. Heat a little oil in a pan and saute the shallots with the lemon grass, garlic and chillies until soft. | 4. Add the curry powder and stir for 2 minutes. | 5. Add the chicken and cook, stirring until it is opaque. | 6. Add the potatoes, salt, coconut milk and chicken stock. | 7. Bring to the boil, then cover and simmer gently for about 30 minutes. | 8. Garnish with Thai basil leaves, if using. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	2		cut	-	-	-	-
vegetable oil				-	-	-	-
shallot	8		chopped	921.6	215.04	32.0	1.28
lemongrass	4	stalks	chopped	-	-	-	-
garlic	2	cloves	chopped	8.94	1.9836	0.3816	0.03
red chilies	2		chopped	-	-	-	-
curry powder	2	tablespoons		40.95	7.0346	1.8005	1.7653
chicken breast	450	g	skinless chopped	774.0	0.0	93.825	41.625
sea salt	1	teaspoon		-	-	-	-
coconut milk	300			165600.0	3988.8	1648.8	17164.8
chicken stock	600	ml		219.1151	21.4855	15.3381	7.3038
thai basil				-	-	-	-

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