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Thai Red Chicken Curry

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)98.6587
Energy (kCal)1367.7938
Carbohydrates (g)33.4402
Total fats (g)97.2158
  • Cuisine

    Asian >> Thai >> Thai

  • Dietary Style

  • Preparation Time

    Cooking Time - 10 minutes, Preparation Time - 10 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes. | 2. Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 2 teaspoons 79.56 0.0 0.0 9.0
    chicken breast half 1 pound skinless boneless cut 403.4676 0.0 89.7602 2.2667
    thai red curry paste 1 tablespoon 403.4676 0.0 89.7602 2.2667
    zucchini 1 cup sliced halved - - - -
    red bell pepper 1 seeded sliced 403.4676 0.0 89.7602 2.2667
    carrot 1/2 cup sliced 26.24 6.1312 0.5952 0.1536
    onion 1 halved quartered - - - -
    cornstarch 1 tablespoon 30.48 7.3016 0.0208 0.004
    coconut milk 1 can 827.5862 19.934 8.2399 85.7811
    cilantro 2 tablespoons chopped 0.46 0.0734 0.0426 0.0104

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



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