Chicken Lemongrass and Potato Curry - Adapted from Andrea Nguyen
95 mins (prep 20, cooking 75)
12 ingredients
4 servings
This curry is great with warm baguette or rice. I have reduced the amount of oil to 1 tbsp and used chicken breasts instead of thighs but both are delicious.

Categories:  main-dish , vietnamese , <-4-hours , curries , time-to-make , asian ,
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Serving Size (106.49 g)
Servings 4
Amount per Serving
Calories 256.4 Calories from Fat 238.77
% Daily Value *
Total Fat 26.53g 163.29%
Saturated Fat 20.51g 410.14%
Trans Fat 0.01g %
Cholesterol 0.0mg 0.0%
Sodium 886.47mg 147.74%
Total Carbohydrate 6.15g 8.19%
Dietary Fiber 2.43 g 38.85%
Sugars 3.2 g %
Protein 2.32g 18.55%
Vitamin A 0.0IU% Vitamin C 2.94mg%
Calcium 19.11mg% Iron 1.75mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
madras curry powder, dried red chili, bone-in, skinless chicken breasts, white, boiling potatoes