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Thai Coconut Chicken and Rice

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)13.8307
Energy (kCal)935.0462
Carbohydrates (g)38.5352
Total fats (g)87.0915
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In the bottom of a pot, stir together the red curry paste and a little coconut milk to combine. | 2. Saute the chicken until cooked through. | 3. Add the rest of the ingredients and simmer 10 minutes or so, or until the peas are cooked and the sauce has reduced and thickened to desired consistency. | 4. Serve over hot cooked basmati or white rice. | 5. (I have added about a quart of chicken broth to this base recipe to make soup- adding thinly sliced mushrooms and scallions) Serve with wedges of lime. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast half 4 boneless skinless sliced boneless - - - -
    coconut milk 1 can 827.5862 19.934 8.2399 85.7811
    chicken broth 1/2 cup 39.06 0.945 5.5692 1.3104
    fish stock 2 -3 tablespoons 0.0 0.0 0.0 0.0
    brown sugar 2 tablespoons 68.4 17.6562 0.0216 0.0
    chicken bouillon cube 1 -2 - - - -
    basil leaf 1/4 cup - - - -
    english pea 1/2 cup frozen - - - -
    water chestnut 1/2 cup canned - - - -
    thai red curry paste 1/2 - 1 tablespoon - - - -
    lime 2 quartered - - - -

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



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