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17Ingredients
35Minutes
640Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 tsp. coconut oil
- 1/2 yellow onion (diced)
- 2 cloves garlic (minced)
- 1 Tbsp. minced ginger
- 1 jalapeno (small, deseeded and minced)
- 3 Tbsp. thai green curry paste
- 2 Tbsp. lime juice
- 2 tsp. sugar
- 1 cup coconut milk (whole-fat)
- 1/3 cup cilantro (loosely packed)
- 2 tsp. coconut oil
- 1/2 yellow onion (diced)
- 1/2 lb. fingerling potatoes (¼” sliced)
- 1 cup chickpeas (drained and rinsed if using canned)
- 2 cups brown rice (for serving)
- toasted coconut (for serving)
- fresh cilantro (for serving)
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NutritionView More
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640Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories640Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat17g85% |
| Trans Fat |
| Cholesterol |
| Sodium140mg6% |
| Potassium810mg23% |
| Protein12g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate102g34% |
| Dietary Fiber8g32% |
| Sugars7g |
| Vitamin A6% |
| Vitamin C40% |
| Calcium8% |
| Iron25% |
* 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(2)
Ethan G. 3 years ago
Decent recipe, would recommend adding a bit more curry paste. Potatoes took longer to cook than indicated and much of the sauce absorbed in the meantime.
Chris H. 5 years ago
This was good. I did add some salt which made it better. Wanted a new and different way to use some green curry I had remaining