Thai Yellow Coconut Curry with Chicken, Potatoes and Onion
Inspired by techniques from Serious Eats and America's Test Kitchen.
A gentle, golden Thai-style yellow curry with soft potatoes, sweet onion wedges and chicken thighs simmered together in coconut milk.
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Method
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Why this label?
28.2 g protein for 484 kcal = 5.8 g per 100 kcal, so protein gives about 23% of the energy. High Protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low sugars: 1.7 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 373 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.2 g per serving
0.4 % of the 50 g daily maximum · 0.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- medium saucepan (about 2-3 l) with a lid
- wooden spoon
- instant-read probe thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 484 kcal |
| Protein | 28.2 g |
| Carbohydrate | 34.2 g |
| of which sugars | 6.2 g |
| of which free sugars | 0.2 g |
| Fat | 27.4 g |
| of which saturates | 20.4 g |
| Fibre | 4.8 g |
| Salt | 2.33 g |
Protein per 100 kcal
5.8 g meets High Protein (≥ 5 g, 20% of energy)
Calculated from USDA FoodData Central ingredient values
