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Easy Green Chicken Curry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)13.2658
Energy (kCal)909.7562
Carbohydrates (g)35.6531
Total fats (g)86.0076
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Steam or boil a large potato; peel and cut into cubes. | 2. Cut chicken breasts, eggplant, and zucchini into bite-sized pieces. | 3. Over low heat, heat the oil in a frying pan. | 4. Stir in the green curry paste and let sauté for 3 minutes. | 5. Add chicken and fish sauce and turn over a couple of times to coat well. | 6. Add the coconut milk and stir until well mixed. | 7. Let it all gently simmer for 20 minutes. | 8. Add the eggplant, zucchini, potato, and basil and cook for another five minutes. | 9. Remove from heat and serve over rice; serves 2. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 2 boneless skinless cut boneless - - - -
    coconut milk 1 can 827.5862 19.934 8.2399 85.7811
    potato 1/2 cup cubed cooked 57.75 13.1175 1.5375 0.0675
    japanese eggplant 1 cup cubed - - - -
    zucchini 1 cup - - - -
    green curry paste 2 tablespoons - - - -
    basil 1 cup chopped 5.52 0.636 0.7559999999999999 0.1536
    fish sauce 3 tablespoons 18.9 1.9656 2.7324 0.0054

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



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