1. Prepare your ingredients. Slice the onion, baby corn/ eggplant, and chicken into bite-sized pieces. Set aside.
2. Open the can of coconut milk and scoop the top thicker cream part into a pan (approximately 1/2 cup). Heat this cream over medium heat until the oil just starts to separate from the milk. Then add the yellow curry paste and saute with the cream until it becomes fragrant.
3. Add the chicken, coat in the curry paste, and cook until it's done. Then add the rest of the coconut milk and water and bring to a boil. Add the potatoes, onions, and baby corn and cook until just done, but still firm.
4. Let cook until the consistency of the curry is what you prefer. You can use less water if you want a shorter cooking time. Adjust seasonings with fish sauce and sugar to taste. Some curry pastes will not need any sugar or fish sauce, and others will need more than the amounts specified here.
5. Garnish with cilantro and red peppers, if you like. Serve with jasmine or brown rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (717g)|
|Recipe Makes: 1|
|Calories from Fat: 35 (5%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 1g|
|Cholesterol 164.5mg||51 %|
|Sodium 1254.5mg||43 %|
|Potassium 2534.2mg||67 %|
|Total Carbohydrate 74.6g||22 %|
|Dietary Fiber 9.4g||37 %|
|Sugars, other 65.3g|
|Protein 74.4g||106 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 642
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