Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Sambal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 2 tsp. vegetable oil
- 1 large onion, chopped (about 1 1/2 cups)
- 2 1/2 tsp. Thai Green Curry Paste prepared or homemade
- 1 lb. red-skin potatoes, cut into 1/2-inch cubes
- 1/3 cup coconut milk
- 1/2 cup vegetable broth
- 1 cup canned whole tomatoes, plus juice
- 1 Tbs. fresh lime juice
- 1 Tbs. chopped fresh basil
- 3 cups hot cooked rice
- Commercially prepared sambal oelek, optional
- =
Directions
In large wok or skillet, heat oil over medium-high heat. Add onion and stir-fry until golden, 5 minutes. Add curry paste and stir-fry 1 minute. Add potatoes and toss well to coat. Stir in coconut milk and broth.
Using your hands, lightly crush tomatoes; add tomatoes and juice to wok. Cover and simmer until potatoes are tender, 15 to 20 minutes. Stir in lime juice and basil. Serve over rice with sambal oelek if desired.