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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. grapeseed oil (canola oil, or similar neutral cooking oil)
- 4 oz. Thai red curry paste
- 1 small onion (chopped)
- 3 cloves garlic (minced, about 1 tablespoon)
- 2 Tbsp. minced fresh ginger
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1/4 tsp. ground cinnamon
- 13.5 oz. full fat coconut milk (do not use light or your broth will be too thin)
- 13.5 oz. light coconut milk (or full-fat for a richer curry)
- 1 lb. yukon gold (or baby yellow potatoes scrubbed and cut into 3/4-inch chunks)
- 3 medium carrots (scrubbed and cut into 1/4-inch coins)
- 1 Tbsp. fish sauce
- 1 Tbsp. peanut butter creamy (or crunchy)
- 1/2 tsp. kosher salt
- 1 1/4 lb. boneless, skinless chicken thighs (or breasts trimmed and cut into 1-inch pieces)
- 1 lime zest (small, and juice, about 1 1/2 tablespoons juice)
- 1/3 cup dry roasted peanuts (roughly chopped)
- 1/4 cup chopped fresh cilantro
- brown rice (Prepared, for serving, see Instant Pot Brown Rice for an easy method)
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NutritionView More
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880Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories880Calories from Fat580 |
% DAILY VALUE |
Total Fat64g98% |
Saturated Fat44g220% |
Trans Fat |
Cholesterol120mg40% |
Sodium900mg38% |
Potassium1650mg47% |
Protein42g |
Calories from Fat580 |
% DAILY VALUE |
Total Carbohydrate45g15% |
Dietary Fiber11g44% |
Sugars9g |
Vitamin A160% |
Vitamin C35% |
Calcium10% |
Iron50% |
* 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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