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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 180 degrees Celsius. | 2. Grease and line 6 3/4 cup capacity pie pans (alternatively you can use muffin pans). | 3. Combine the egg and flour in a large bowl. Add the rice and ensure well mixed. | 4. Press 1/2 cup rice mix into the base and sides of each pan to form the pie shell. Its best to you wet hands. | 5. Bake 10 to 15 minutes or until lightly golden and firm to the touch. Remove from the pans whilst still warm. | 6. Heat the oil in a pan and cook the onion until tender. Add chicken and cook 5 minutes or until the chicken is lightly browned. Stir in the curry paste and cook for another minute. | 7. Add the coconut milk to the chicken curry mixture and stir until it comes to the boil. Simmer for 10 minutes or un til the mixture thickens. Remove from the heat and stir in the lime juice and the basil. | 8. Spoon the chicken curry mixture into the rice cases. | 9. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	1			71.5	0.36	6.28	4.755
plain flour	2 1/2	tablespoons		-	-	-	-
rice	3	cups	cooked	2025.75	443.7225	39.5715	3.6630000000000003
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
onion	1		chopped	64.0	14.944	1.76	0.16
chicken thigh fillet	750		trimmed cut	-	-	-	-
green curry paste	1	tablespoon		-	-	-	-
coconut milk	165			91080.0	2193.84	906.84	9440.64
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106
basil leaf	1/3	cup	shredded	-	-	-	-

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