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Thai Chicken & Sweet Potato Curry

A fragrant mild chicken curry perfect for that mid week dinner.
  • Cook

    mins
  • Difficulty

  • Preparation time

    mins
  • serves

    people

  • 1 tablespoon oil
  • 5 tablespoons Thai yellow curry paste
  • 500 g chicken thigh fillets, cut into 3 cm pieces
  • 300 g sweet potato, cut into 3 cm pieces
  • 2 cups (500 mL) Continental Superb Stock Chicken Salt Reduced
  • 1 cup (250 mL) canned light coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon palm sugar or brown sugar
  • 150 g green beans, trimmed, halved
  • steamed jasmine rice, to serve

NUTRITIONAL INFORMATION

 

Amount per serving

Protein (g)

25.1g

Energy (kJ)

1508kJ

Energy (kcal)

360kcal

Carbohydrate incl. fibre (g)

23.2g

Carbohydrate excl. fibre (g)

23.3g

Sugar (g)

11.0g

Fibre (g)

2.5g

Fat (g)

17.7g

Saturated fat (g)

6.6g

Unsaturated fat (g)

9.0g

Monounsaturated fat (g)

3.8g

Polyunsaturated fat (g)

4.3g

Trans fat (g)

0.0g

Cholesterol (mg)

120mg

Sodium (mg)

2131mg

Salt (g)

5.33g

Vitamin A (IU)

7912IU

Vitamin C (mg)

5.4mg

Calcium (mg)

41mg

Iron (mg)

1.80mg

Total

100.4g

6034kJ

1439kcal

92.7g

93.1g

44.0g

10.0g

70.7g

26.3g

36.0g

15.2g

17.3g

0.1g

479mg

8523mg

21.31g

31649IU

21.4mg

165mg

7.18mg