Directions:
- Heat butter and oil in saute pan.
- When hot add slivered onions and sauté to near opaque.
- Add Cayenne and Madras Curry Powder. Saute for five minutes.
- Add Chicken stock and all ingredients except potatoes and chicken.
- Cook on Medium for 20 minutes stirring often.
- Add chicken and potatoes cook to warm. Thai curry is more like a soup. I like to serve this over plain white rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 584.15 Kcal (2446 kJ) | ||
| Calories from fat | 348.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.69g | 60% | |
|---|---|---|---|
| Cholesterol | 35.37mg | 12% | |
| Sodium | 919.93mg | 38% | |
| Potassium | 1136.68mg | 24% | |
| Total Carbs | 45.44g | 15% | |
| Sugars | 17.37g | 69% | |
| Dietary Fiber | 6.03g | 24% | |
| Protein | 19.01g | 38% | |
| Vitamin C | 25.1mg | 42% | |
| Vitamin A | 0.9mg | 32% | |
| Iron | 3.1mg | 17% | |
| Calcium | 72.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 122.35 Kcal (512 kJ) | ||
| Calories from fat | 72.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.1g | 60% | |
|---|---|---|---|
| Cholesterol | 7.41mg | 12% | |
| Sodium | 192.68mg | 38% | |
| Potassium | 238.08mg | 24% | |
| Total Carbs | 9.52g | 15% | |
| Sugars | 3.64g | 69% | |
| Dietary Fiber | 1.26g | 24% | |
| Protein | 3.98g | 38% | |
| Vitamin C | 5.3mg | 42% | |
| Vitamin A | 0.2mg | 32% | |
| Iron | 0.6mg | 17% | |
| Calcium | 15.1mg | 7% | |
* 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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