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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large saucepan or pot, warm coconut milk over medium high heat for 1 minute. Add in curry paste, using a whisk to completely dissolve curry paste. | 2. Bring to a slight boil, then turn heat down and simmer 5 minutes. | 3. Add basil, fish sauce, brown sugar, chicken stock, peas, onions, green onions, garlic, peppers and chicken. (If you like any other vegetables, add them here, like bamboo shoots, etc.). | 4. Bring to a slight boil again by turning up the heat, then simmer over medium heat 15 minutes or until chicken is cooked through, stirring often. | 5. Serve with steaming Jasmine Rice (cooked with garlic salt instead of regular salt and a spoon of butter). | 6. Garnish with extra sliced green onion. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green curry paste	2 -3	tablespoons		-	-	-	-
coconut milk	2	cans		1655.1724	39.8681	16.4798	171.5622
basil	1/2	cup	sliced	2.76	0.318	0.37799999999999995	0.0768
fish sauce	6	tablespoons		37.8	3.9312	5.4648	0.0108
brown sugar	4	tablespoons		136.8	35.3124	0.0432	0.0
chicken stock	2/3	cup		57.6	5.648	4.032	1.92
chicken breast	6		sliced boneless skinless	4681.0788	0.0	567.4447	251.7441
pea	1/2 - 1	cup	sweet	0.0	0.0	0.0	0.0
onion	1		chopped	64.0	14.944	1.76	0.16
garlic	2	tablespoons	minced	25.33	5.6202	1.0812	0.085
green onion	2	tablespoons	sliced	3.24	0.6888	0.1164	0.0564
jalapeno pepper	2		chopped	3.2625	0.7312	0.1024	0.0416
red pepper flake			crushed	-	-	-	-

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