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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Preparation Time

  Cooking Time - 6 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Heat cream and coconut extract in a skillet or wok over medium-high heat. Whisk curry paste and chicken broth together in a bowl; stir into cream mixture and bring to a simmer. Add chicken, cover, and cook just until chicken is no longer pink in the center, about 3 minutes. | 2. Stir red pepper, green pepper, onion, fish sauce, sugar, garlic, and basil into the curry mixture. Replace cover; cook until vegetables are just cooked through, about 3 minutes more. Stir in flour to thicken to desired consistency. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cream	2	cups		1584.0	31.92	17.424	166.46400000000003
coconut extract	1/4	teaspoon		403.4676	0.0	89.7602	2.2667
panang red curry paste	1/4	cup		403.4676	0.0	89.7602	2.2667
chicken broth	2	tablespoons		9.765	0.2362	1.3923	0.3276
chicken breast half	1	pound	skinless boneless cubed	403.4676	0.0	89.7602	2.2667
red bell pepper	1/2		chopped	403.4676	0.0	89.7602	2.2667
green bell pepper	1/2		chopped	14.595	3.197	0.5004	0.1876
white onion	1/2		chopped	32.0	7.472	0.88	0.08
asian fish sauce	2	tablespoons		403.4676	0.0	89.7602	2.2667
white sugar	1	tablespoon		48.762	12.5975	0.0	0.0
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
basil	1	teaspoon		0.2032	0.0234	0.0278	0.0057
purpose flour	1	tablespoon		403.4676	0.0	89.7602	2.2667

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