Directions:
- Place the curry paste in a frying pan over medium-high heat and cook for 1-2 minutes or until fragrant.
- Add the chicken and sweet potato to the pan and cook for 2 minutes, then add the stock and coconut milk and reduce the heat to low.
- Allow to simmer gently for 12 minutes or until the chicken and sweet potato are cooked.
- To serve, sprinkle the coriander over the chicken and serve with steamed rice or steamed greens.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 378.99 Kcal (1587 kJ) | ||
| Calories from fat | 269.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.91g | 46% | |
|---|---|---|---|
| Cholesterol | 3.6mg | 1% | |
| Sodium | 301.39mg | 13% | |
| Potassium | 592.02mg | 13% | |
| Total Carbs | 25.87g | 9% | |
| Sugars | 7.77g | 31% | |
| Dietary Fiber | 4.6g | 18% | |
| Protein | 6.75g | 14% | |
| Vitamin C | 7.9mg | 13% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 3.7mg | 21% | |
| Calcium | 38.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 131.32 Kcal (550 kJ) | ||
| Calories from fat | 93.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.37g | 46% | |
|---|---|---|---|
| Cholesterol | 1.25mg | 1% | |
| Sodium | 104.43mg | 13% | |
| Potassium | 205.13mg | 13% | |
| Total Carbs | 8.96g | 9% | |
| Sugars | 2.69g | 31% | |
| Dietary Fiber | 1.59g | 18% | |
| Protein | 2.34g | 14% | |
| Vitamin C | 2.7mg | 13% | |
| Vitamin A | 0.3mg | 26% | |
| Iron | 1.3mg | 21% | |
| Calcium | 13.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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