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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (271g) Recipe makes 6 servings |
||
| Calories 359 | ||
| Calories from Fat 174 | (48%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.4g | 29% | |
| Saturated Fat 12.9g | 64% | |
| Monounsaturated Fat 3.5g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 34mg | 11% | |
| Sodium 562mg | 23% | |
| Potassium 700mg | 20% | |
| Total Carbohydrate 35.3g | 11% | |
| Dietary Fiber 4.4g | 17% | |
| Sugars 13.5g | ||
| Protein 13.3g | 26% | |
Ingredients
- 2-3 onions, sliced longway
- 2-3 tablespoons thai curry paste (beef-red, chicken-green)
- 3 medium potatoes, cut into 1 inch cubes
- 2 tablespoons fish sauce
- 1 (14 ounce) can coconut milk
- 1 lb chicken or cubed beef (round steak)
- 3 tablespoons brown sugar
Directions
1
Saute onions in oil until soft.2
Add curry paste.3
Peel and cut potatoes.4
Put onions and potatoes in crock pot with fish sauce, coconut milk and meat.5
Add brown sugar, stir and cook on low for 5 hours.6
Serve over rice with a dollop of sour cream.
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Featured Reviews for This Recipe
From: Moki
On Jun 5, 2008
Easy. I loved the potatoes, but it was all pretty mild/bland. My husband liked it, my girls didn't really care for it. (they're picky, though) I may try it again in the future, with some tweaking.
From: FLYing4Me
On Feb 23, 2007
Loved the potatoes! Really easy and I love it that you can put it all in the crock pot and forget about it! Thanks Kimke!
From: Chef #556797
On Sep 12, 2008
Really REALLY good. I've made it a few times, and the pot is always empty by the end of the day. Just be careful you don't add too much fish sauce - I did one time, and the whole kitchen smelled (and it overpowered the curry).
From: MichelleAnne
On Nov 20, 2006
DH and I LOVED this recipe...I used 2 Tbsp of the green curry paste and it was still quite spicy (the kids would not like it - more for us!) I used whole chicken breasts that were frozen bcs I was worried about the bird being powdery after cooking for so long. Our Crockpot has 4,6,8 or 10 hr options, I chose the 4hr one. Any longer and the chicken would have been overdone. Served it over Jasmine rice. Next time I will try cutting the chicken into large chunks and quickly browning it first to seal in the juices. I would not change anything else, it's delicious!
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