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Creamy Coconut Thai Curry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)398.7924
Energy (kCal)4415.6526
Carbohydrates (g)102.7095
Total fats (g)266.9143
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Trim chicken breasts and cut into 2cm cubes. | 2. Finely chop ginger, lime leaves, shallots, chillies, lemongrass and coriander root. | 3. Heat the oil in a wok over a medium heat. | 4. Add all the chopped spices and heat, stirring constantly, for 1 minute. | 5. Add chicken and keep stirfrying for a further 2-3 minutes until the chicken is sealed and slightly golden. | 6. Stir in the coconut milk, season and bring to the boil. | 7. Allow to simmer for 7 minutes. | 8. If you prefer the sauce a little thicker, keep simmering for a further couple of minutes, allowing it to turn a slightly deeper gold colour. | 9. Serve with rice and stir-fried vegetables. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    ginger 2 tablespoons 9.6 2.1324 0.2184 0.09
    garlic clove 2 - - - -
    kaffir lime leaf 2 - - - -
    shallot 3 345.6 80.64 12.0 0.48
    red chilies 2 - - - -
    lemongrass 1 stalk - - - -
    coriander 1/4 teaspoon 0.0192 0.0031 0.0018 0.0004
    chicken breast 4 3120.7192 0.0 378.2965 167.8294
    coconut milk 1 can 827.5862 19.934 8.2399 85.7811
    oil 1 tablespoon 112.12799999999999 0.0 0.0358 12.7334
    salt pepper - - - -

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



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