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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium sauce pan heat coconut milk, curry paste, peanut butter, sugar, and fish sauce until they come to a very small boil. | 2. Set aside and cool adding cornstarch to thicken. | 3. While the sauce is cooling, stir fry 1 chopped onion and 1 T minced garlic. | 4. Cut up chicken into small pieces and stir fry with the onion and garlic until chicken is cooked through. | 5. Combine the garlic, onion and chicken with the sauce and heat. | 6. Spoon the chicken peanut curry over rice and enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
coconut milk	2	cans		1655.1724	39.8681	16.4798	171.5622
red curry paste	2	tablespoons		-	-	-	-
creamy peanut butter	1/4	cup		389.12	10.88	15.6608	34.6688
sugar	4	teaspoons		73.416	18.3632	0.0	0.0
fish sauce	4	teaspoons		8.4	0.8736	1.2144	0.0024
chicken breast	4			3120.7192	0.0	378.2965	167.8294
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
onion	1		chopped	64.0	14.944	1.76	0.16
cornstarch				-	-	-	-
salt				-	-	-	-

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