Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Preparation Time

  Cooking Time - 35 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes. | 2. In a bowl, whisk together curry paste and 1 can coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook 15 minutes, until chicken juices run clear. | 3. Mix the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 10 minutes, until chicken juices run clear and peppers are tender. Remove from heat, and stir in pineapple. Serve over the cooked rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
jasmine rice	2	cups	uncooked	-	-	-	-
water	1	quart		-	-	-	-
red curry paste	1/4	cup		-	-	-	-
coconut milk	2	cans		1655.1724	39.8681	16.4798	171.5622
chicken breast half	2		skinless boneless cut	-	-	-	-
fish sauce	3	tablespoons		18.9	1.9656	2.7324	0.0054
white sugar	1/4	cup		193.5	49.99	0.0	0.0
bamboo shoot	1 1/2	cups	sliced drained	61.155	11.777999999999999	5.888999999999999	0.6795
red bell pepper	1/2		julienned	-	-	-	-
green bell pepper	1/2			-	-	-	-
onion	1/2		chopped	14.0	3.2689999999999997	0.385	0.035
pineapple chunk	1	cup	drained	210.7	54.39	0.98	0.245

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