1 Cut the onion into wedges.
2 Heat a wok until hot,add the oil and swirl it around.Add the onion and stir fry for 3-4 minutes.
3 Pour in coconut milk and bring to boil,stirring.Stir in the curry paste,fish sauce and sugar.
4 Add the potato slices and seasoning,cover and simmer for 20 minutes.
5 Add the chicken chunks,cover and cook over a low heat for 15 minutes stirring occasionally ,until chickenis tender.
6 Stir in the lime juice and serve.
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|Serving Size: 1 Serving (471g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 453 (62%)|
|Amt Per Serving||% DV|
|Total Fat 50.4g||67 %|
|Saturated Fat 37.1g||185 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 136.9mg||42 %|
|Sodium 219.9mg||8 %|
|Potassium 1072.3mg||28 %|
|Total Carbohydrate 15.1g||4 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 14.6g|
|Protein 58.6g||84 %|
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Calories per serving: 733
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