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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Using a mortar and pestle, grind salt, peppercorns, and coriander roots until they become a paste. | 2. Slice chicken into 2-inch strips. | 3. Heat wok over med-high heat. | 4. Add coconut milk, coriander root paste, galangal powder, and chicken. | 5. Bring mixture to a boil and cook, simmering until chicken is cooked, about 8-10 minutes. | 6. Add the bok choy and cook until it is crisp-tender, about 10-12 minutes, or to taste. | 7. In a bowl, mix together remaining ingredients (except chillies and rice) until they are smooth. | 8. Add to wok and stir well. | 9. Serve with sliced Thai chillies over steamed rice in a bowl. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
peppercorn	8			201.53599999999997	1.2507	0.4288	21.9403
coriander root	1	teaspoon		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
chicken breast	3	boneless	skinless boneless	-	-	-	-
coconut milk	2	cans	unsweetened	1655.1724	39.8681	16.4798	171.5622
galangal	1/2	teaspoon	ground ground	-	-	-	-
bok choy	3	cups	chopped	448.35	34.251	25.5045	23.8875
curry paste	2	tablespoons		-	-	-	-
fish sauce	1	tablespoon		6.3	0.6552	0.9108	0.0018
brown sugar	1	teaspoon		11.4	2.9427	0.0036	0.0
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106
thai chile				-	-	-	-
rice			steamed	-	-	-	-

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