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Thai Red Curry Chicken

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.2399
Energy (kCal)1066.2662
Carbohydrates (g)19.934
Total fats (g)112.7811
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash chicken in cold water and pat dry. Cut away tendon strings on chicken breasts and cut into bite-size pieces. | 2. Season chicken with salt and pepper. | 3. Heat a pot, large saute pan or skillet with tight fitting lid over medium-high heat, add olive oil and sear chicken in batches, turning until nicely browned on all sides. | 4. Reduce heat to medium and add curry paste and coconut milk to pan. | 5. Stir well, ensuring that chicken bits from bottom are stirred into mixture. | 6. Cover and simmer about 20 minute. | 7. Check curry for desired consistence and simmer a few minutes more, if desired, making sure the coconut milk does not cook away. | 8. Remove chicken from heat, cool 1 or 2 minute and mix in sugar. | 9. Serve over steamed rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 2 - 2 1/2 boneless skinless 0.0 0.0 0.0 0.0
    thai red curry paste 1 tablespoon - - - -
    coconut milk 1 can unsweetened 827.5862 19.934 8.2399 85.7811
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    sugar 1/4 - 1/2 teaspoon 0.0 0.0 0.0 0.0

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



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