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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. ~Rinse chicken and pat dry. Place in a storage bag and toss with the curry powder and ½ teaspoon salt. Refrigerate for 30 minutes. | 2. ~In a 12-inch skillet, heat 1 teaspoon oil at medium-high heat. Add half of chicken and cook 2-3 minutes or till chicken is no longer pink. Remove chicken and repeat with remaining chicken. Remove chicken. | 3. ~Heat 1 teaspoon oil in the same skillet. Add onion and bell pepper, and jalapeno peppers. Cook for about 5 minutes. Add garlic, and ginger just until fragrant, about 30 seconds. | 4. ~Stir cornstarch into coconut milk. Turn heat to low and slowly add milk. Cook and stir until thickened. Turn up the heat to medium if needed. Add chicken and basil just before serving. Sometimes I add more curry if needed. Serve over hot rice and garnish with fresh basil. Steamed cauliflower goes well with this dish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1	lb	boneless skinless cut	965.6022	0.5893	83.0962	67.2295
curry powder	1	tablespoon		20.475	3.5173	0.9003	0.8826
onion	1		chopped	60.0	14.01	1.65	0.15
bell pepper	1		cut	-	-	-	-
jalapeno pepper	2		seeded chopped	3.2625	0.7312	0.1024	0.0416
garlic clove	5		minced	22.35	4.959	0.9540000000000001	0.075
ginger	1	tablespoon	grated diced	4.8	1.0662	0.1092	0.045
peanut oil	1	tablespoon		119.34	0.0	0.0	13.5
coconut milk	1	can		827.5862	19.934	8.2399	85.7811
cornstarch	2	teaspoons		20.32	4.8677	0.0139	0.0027
thai basil	1/4	cup		-	-	-	-

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