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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Preparation Time

  Cooking Time - 35 minutes, Preparation Time - 25 minutes

• Source

  All Recipes

| 1. Cook and stir the curry powder and curry paste in a saucepan over medium-low heat until fragrant, about 2 minutes. Pour the coconut milk into the saucepan and mix well. Stir in the fish sauce, brown sugar, and 1 cup chicken stock. | 2. Place the chicken thighs, peas, peppers, and carrots into the saucepan with the curry sauce. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer until the chicken is cooked though, about 25 minutes. | 3. Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold chicken stock. Stir cornstarch mixture into the curry. Mix the pineapple into the curry and cook until the sauce thickens, about 5 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
curry powder	2	teaspoons		13.0	2.2332	0.5716	0.5604
curry paste	1	teaspoon		-	-	-	-
coconut milk	1	can		827.5862	19.934	8.2399	85.7811
fish sauce	2	tablespoons		12.6	1.3104	1.8216	0.0036
brown sugar	1	tablespoon		34.2	8.8281	0.0108	0.0
chicken stock	1	cup		86.4	8.472000000000001	6.047999999999999	2.88
chicken thigh	4		cut	7972.8	14.3148	173.5896	801.4476
pea	1/2	cup		20.58	3.6995	1.3719999999999999	0.098
green bell pepper	1/2	cup	chopped	14.595	3.197	0.5004	0.1876
carrot	1/2	cup	chopped	26.24	6.1312	0.5952	0.1536
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
chicken stock	2	tablespoons		86.4	8.472000000000001	6.047999999999999	2.88
pineapple	3/4	cup	chopped	61.875	16.236	0.6682	0.1485

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