Thai Red Curry and Jasmine Rice Recipe

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Ingredients:

Serving

Directions:

Cut chicken into 2-inch pieces.
Add oil to a large pan and heat. Add chicken and sear over fairly with heat until lightly browned.
Add red curry paste and cook for 3-5 minutes, stirring with a wooden spatula.
Pour coconut milk into pan and mix to combine, scraping bottom of pan to remove any sediment.
Add chicken stock and sweet potato. Bring to a boil, reduce heat and simmer for 25-30 minutes or until sweet potato is completely tender but still holding its shape and sauce had reduced slightly. Taste and adjust seasoning; add salt if needed.
Cook rice according to package directions in unsalted water.
Ladle curry over rice in warmed wide-rimmed bowls. Garnish with fresh minced cilantro and sliced onions.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	615.55 Kcal (2577 kJ)
Calories from fat	240.68 Kcal
		% Daily Value*
Total Fat	26.74g	41%
Cholesterol	66.89mg	22%
Sodium	825.22mg	34%
Potassium	829.41mg	18%
Total Carbs	67.55g	23%
Sugars	4.98g	20%
Dietary Fiber	3.65g	15%
Protein	30.21g	60%
Vitamin C	5mg	8%
Vitamin A	0.7mg	22%
Iron	2mg	11%
Calcium	61.9mg	6%

Amount Per 100 g
Calories	109.59 Kcal (459 kJ)
Calories from fat	42.85 Kcal
		% Daily Value*
Total Fat	4.76g	41%
Cholesterol	11.91mg	22%
Sodium	146.92mg	34%
Potassium	147.66mg	18%
Total Carbs	12.03g	23%
Sugars	0.89g	20%
Dietary Fiber	0.65g	15%
Protein	5.38g	60%
Vitamin C	0.9mg	8%
Vitamin A	0.1mg	22%
Iron	0.4mg	11%
Calcium	11mg	6%

* 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.

Tastes

salty
savory
bitter
sweet

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