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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Preparation Time

  Cooking Time - 45 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Rub chicken thighs with curry powder, garam masala, salt. Cover and set aside. Place onion, garlic, ginger, cayenne pepper, and paprika in a blender with 2 tablespoons of water and blend into a smooth paste. | 2. Heat the oil in a large, lidded skillet over medium heat. Cook and stir onion mixture until darkened, about 7 minutes. Stir in chicken thighs and cook for 3 to 4 minutes, then add tomatoes, lemon grass, and fish sauce. Cook for 2 minutes. Stir in 1 cup of water and bring the curry to a boil. Cover and reduce heat to low and cook until the chicken begins to fall apart, stirring occasionally, 25 to 35 minutes. Remove lid and increase heat. Cook until the sauce is reduced, about 5 minutes. Skim off excess oil from the top and discard. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	2 1/4	pounds	skinless boneless cut	4484.7	8.0521	97.6442	450.8143
curry powder	2	teaspoons		13.0	2.2332	0.5716	0.5604
garam masala	1/2	teaspoon		-	-	-	-
salt	1	teaspoon		-	-	-	-
onion	2		chopped	128.0	29.888	3.52	0.32
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
ginger root	1	teaspoon	minced	1.6	0.3554	0.0364	0.015
cayenne pepper	1/2	teaspoon		2.862	0.5097	0.1081	0.1554
paprika	2	teaspoons		12.972000000000001	2.4835	0.6504	0.5929
water	2	tablespoons		0.0	0.0	0.0	0.0
corn oil	5	teaspoons		202.5	0.0	0.0	22.5
tomato	2		chopped	80.4198	17.3796	3.9316	0.8936
lemon grass	1	teaspoon	minced	1.3819	0.3533	0.0254	0.0068
fish sauce	1	tablespoon		6.3	0.6552	0.9108	0.0018
water	1	cup		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.