Recipes · Thai · Main Courses
Yellow Curry (Kaeng Kari)
One serving has 778 kcal and 39 g protein, and at least a fifth of a woman's daily need of manganese (182%), pyridoxine (102%), copper (92%), phosphorus (86%), niacin (84%) and selenium (72%). Ready in 45 minutes.
- Preparation: 15 min
- Cooking: 30 min
- Makes: 1 serving (544 g)
- Difficulty: Medium
- Diets: Dairy-free, High protein
- Contains: fish, gluten, poultry
Ingredients
- 150 g Chicken thighs, boneless, skinless, raw
- 100 g Potatoes, raw
- 200 g Coconut milk, canned
- 3 g Turmeric
- 5 g Curry powder
- 5 g Chilies, dried red
- 8 g Garlic, raw
- 20 g Shallots, raw
- 5 g Lemongrass, raw
- 8 g Fish sauce
- 10 g Sugar, brown
- 30 g Onions, raw
Method
- Blend or pound the garlic, shallot, lemongrass, turmeric, curry powder and dried chilies into a smooth paste.
- Fry the paste in a splash of the coconut milk (the thick cream from the top of the can) over medium heat for 3-4 minutes until fragrant.
- Add the chicken and stir to coat, cooking 3-4 minutes until it turns opaque outside.
- Pour in the remaining coconut milk, add the potato and onion, and simmer 20-25 minutes until the chicken is cooked through (74 °C/165 °F) and the potato is tender.
- Stir in the fish sauce and brown sugar, simmer 2 more minutes, and serve with steamed rice.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 778 kcal | 37% |
| Carbohydrates | 51.6 g | |
| Water | 397 mL | |
| Fiber | 8.2 g | 28% |
| Protein | 39 g | 81% |
| Tryptophan | 0.43 g | |
| Threonine | 1.7 g | |
| Isoleucine | 1.7 g | |
| Leucine | 3.1 g | |
| Lysine | 3.2 g | |
| Methionine | 0.98 g | |
| Cystine | 0.48 g | |
| Phenylalanine | 1.6 g | |
| Tyrosine | 1.4 g | |
| Valine | 1.9 g | |
| Histidine | 1.1 g | |
| Fat | 50.1 g | |
| Monounsaturated | 4.5 g | |
| Polyunsaturated | 2.3 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 2 g | |
| Saturated | 39.7 g | |
| Trans-Fats | 0.03 g | |
| Cholesterol | 141 mg | |
| Calcium | 136 mg | 14% |
| Copper | 0.83 mg | 92% |
| Iron | 12.5 mg | 70% |
| Magnesium | 200 mg | 65% |
| Manganese | 3.3 mg | 182% |
| Phosphorus | 601 mg | 86% |
| Potassium | 1,658 mg | 35% |
| Selenium | 39.5 µg | 72% |
| Sodium | 819 mg | |
| Zinc | 4.6 mg | 57% |
| Thiamin (vitamin B1) | 0.32 mg | 29% |
| Riboflavin (vitamin B2) | 0.43 mg | 39% |
| Niacin (vitamin B3) | 11.7 mg | 84% |
| Pantothenic acid (vitamin B5) | 0.89 mg | 18% |
| Pyridoxine (vitamin B6) | 1.3 mg | 102% |
| Folate (vitamin B9) | 75.6 µg | 19% |
| Cobalamin (vitamin B12) | 0.95 µg | 40% |
| Choline | 126 mg | 30% |
| Vitamin A | 77.1 µg | 11% |
| Vitamin C | 29.8 mg | 40% |
| Vitamin D (D2 + D3) | 1.5 IU | 0% |
| Vitamin E | 1.9 mg | 12% |
| Vitamin K | 17.6 µg | 20% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
1.3 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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