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Thai Green Chicken Curry With Spaghetti

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)109.2918
Energy (kCal)2122.4988
Carbohydrates (g)39.1927
Total fats (g)177.4825
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat coconut milk and curry paste until it turns creamy. | 2. Add chicken; cook for 5-7 minutes. | 3. Add eggplants and sweet basil; cook for further 5 minutes. | 4. Finish with Thai chili and kaffir lime leaves. | 5. Boil spaghetti for 10 minutes and serve hot with curry. | ---------------------------------------------------------------------------
    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
    coconut milk 20 ounces 1304.0767 31.4112 12.9841 135.1704
    basil 1 1/4 cups sweet 6.9 0.795 0.945 0.192
    eggplant 1 1/4 1/4 - - - -
    green curry paste 1 tablespoon - - - -
    fish sauce 2 teaspoons 4.2 0.4368 0.6072 0.0012
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    thai chile 1 -2 - - - -
    kaffir lime leaf 1 -2 - - - -
    spaghetti 1 8.7883 1.9589 0.1814 0.1616

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



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