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Thai Red Chicken Curry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.7381
Energy (kCal)978.0575
Carbohydrates (g)23.5584
Total fats (g)101.3778
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Season chicken cutlets with salt. | 2. Cook in canola oil over medium-high heat until golden; remove and slice. | 3. Add bell pepper and water to pan; cook until tender. | 4. Add red curry paste and coconut milk; simmer for 4 minutes. | 5. Add the chicken. | 6. Serve over rice and fresh lime. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken cutlet 8 thin - - - -
    salt - - - -
    canola oil - - - -
    red bell pepper 2 sliced - - - -
    water 1/4 cup 0.0 0.0 0.0 0.0
    red curry paste 2 tablespoons - - - -
    coconut milk 15 ounces 978.0575 23.5584 9.7381 101.3778

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



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