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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. On medium high, heat 1/2 tablespoon oil in a non stick fry pan - a stove top wok works really well for this - and quickly brown (don't overcook) chicken thighs until golden and caramelized. Remove them to a sprayed casserole (with lid). | 2. In the same pan heat another 1/2 tablespoon oil and caramelize the onion and garlic. | 3. Lower the heat and add the curry paste, brown sugar, ginger, lime juice and fish sauce. | 4. Stir in the coconut milk, cilantro and Thai basil. | 5. Pour over the chicken, cover with the lid and bake in a 300 degree F preheated oven for one hour. Check and stir after first 30 minutes. Continue to cook until tender. Stir in cashews. | 6. Cool to room temperature and serve on basmati rice the next day. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
peanut oil separately	1	tablespoon		-	-	-	-
chicken thigh	8	boneless	skinless boneless	-	-	-	-
onion	1		quartered sliced	-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
green curry paste	1	tablespoon	recommended	-	-	-	-
brown sugar	1/2	tablespoon		17.1	4.4141	0.0054	0.0
ginger	1	tablespoon	grated substituted bottled	4.8	1.0662	0.1092	0.045
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106
fish sauce	1	tablespoon		6.3	0.6552	0.9108	0.0018
coconut milk	200			110400.0	2659.2	1099.2	11443.2
coconut milk	200			110400.0	2659.2	1099.2	11443.2
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
thai basil	2	tablespoons	chopped	-	-	-	-
cashew	1/2	cup	dry-roasted	-	-	-	-

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