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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Preparation Time

  Cooking Time - 25 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Heat the oil in a large skillet over medium-high heat. Cook and stir the shallots, garlic, and ginger in the hot oil 3 to 4 minutes, until shallots are tender. Mix in the green curry paste. Cook and stir 1 minute. Season the chicken with salt and pepper, and place the chicken and lemon grass in the skillet. Cook 5 minutes, until chicken begins to brown. Mix in the baby corn and water chestnuts. Cook and stir until the chicken is no longer pink and juices run clear. | 2. Mix the coconut milk into the skillet, and bring to a boil. Reduce heat, and simmer, stirring occasionally, until the coconut milk has thickened. Top with basil leaves to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
canola oil	2	tablespoons		247.52	0.0	0.0	28.0
shallot	3		chopped	345.6	80.64	12.0	0.48
garlic	3	cloves	sliced	13.41	2.9754	0.5724	0.045
ginger	1	tablespoon	chopped	4.8	1.0662	0.1092	0.045
green curry paste	1 1/2	tablespoons		403.4676	0.0	89.7602	2.2667
chicken breast half	1	pound	skinless boneless cut	403.4676	0.0	89.7602	2.2667
salt pepper	to taste			403.4676	0.0	89.7602	2.2667
lemon grass	5	stalks		-	-	-	-
baby corn	1	can	drained	403.4676	0.0	89.7602	2.2667
water chestnut	1	can	drained	403.4676	0.0	89.7602	2.2667
coconut milk	1	can		827.5862	19.934	8.2399	85.7811
thai basil leaf	1	bunch		403.4676	0.0	89.7602	2.2667

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