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Damona Smith: "If you don’t have left over meat I thawed some cu…" Read More
15Ingredients
50Minutes
490Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 Tbsp. coconut oil
- 6 garlic cloves (peeled and crushed)
- 1 onion (medium, chopped)
- 2 inches fresh ginger root (long, peeled and sliced)
- 2 Tbsp. curry powder
- 1 tsp. ground turmeric
- 1 sweet potato (Yam, peeled and chopped into cubes)
- 4 cups chicken (left-over, or 1, 3-lb Rotisserie Chicken, chopped or cubed)
- 1 1/2 cans coconut milk (plus 1/2 can water, use 14 oz can for measurement)
- 2 Tbsp. fish sauce (paleo-friendly)
- 1 red bell pepper (large, chopped)
- 1 Tbsp. brown sugar (or Honey for paleo, to taste)
- salt
- pepper
- cilantro (for garnish, optional)
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NutritionView More
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490Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories490Calories from Fat300 |
% DAILY VALUE |
Total Fat33g51% |
Saturated Fat26g130% |
Trans Fat |
Cholesterol95mg32% |
Sodium740mg31% |
Potassium880mg25% |
Protein34g |
Calories from Fat300 |
% DAILY VALUE |
Total Carbohydrate19g6% |
Dietary Fiber5g20% |
Sugars7g |
Vitamin A80% |
Vitamin C60% |
Calcium8% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Damona Smith 3 years ago
If you don’t have left over meat I thawed some cubbed them and boiled them down before putting them in the curry just make sure you season well because I wanted just a bit more pop of flavor
Thope 5 years ago
Awesome! I used about 2 tbsp of the Mae Ploy yellow curry paste , and it turned out better than the Thai restaurants curry. Thank you for sharing this recipe.