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Thai Coconut Curry Chicken

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)131.257
Energy (kCal)2511.7061
Carbohydrates (g)156.561
Total fats (g)159.3609
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in a heavy saucepan | 2. Chop garlic, onion and bell pepper. Add to pan and cook until brown and soft. | 3. Chop pineapple into bite sized pieces and add to pan. | 4. Add the curry, fish sauce and thai spices (I like Penzeys Thai Sate seasonings) and stir. | 5. Cut the chicken into bite sized pieces, lightly season with salt and pepper, add to pan and brown on all sides. | 6. Add coconut milk and yogurt. Bring to a boil then turn it down to a simmer. | 7. Add green peas, ginger and cinnamon stick. | 8. Let simmer for 10-15 minutes. | 9. Remove cinnamon stick and dried ginger root. | 10. Serve over rice and top with chopped cashews if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 1 lb 780.1798 0.0 94.5741 41.9573
    onion 1 44.0 10.274000000000001 1.21 0.11
    red bell pepper 1 - - - -
    green pea 12 ounces frozen 275.5571 49.158 18.4385 1.3608
    pineapple 12 ounces canned 170.097 44.6334 1.837 0.4082
    oil 2 tablespoons 224.25599999999997 0.0 0.0717 25.4669
    garlic clove 1 - - - -
    thai spice 3 teaspoons - - - -
    curry 1 teaspoon 6.5 1.1166 0.2858 0.2802
    fish sauce 2 teaspoons 4.2 0.4368 0.6072 0.0012
    coconut milk 1 can 827.5862 19.934 8.2399 85.7811
    vanilla yogurt 1 container 179.33 31.0082 5.9928 3.9952
    ginger 1 piece dried - - - -
    cinnamon 1 - - - -
    salt pepper - - - -
    jasmine rice - - - -
    cashew - - - -

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



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