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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a heavy skillet heat oil over medium heat. | 2. Add in onions, garlic and red bell pepper; saute for about 5 minutes. | 3. Add in red curry paste and minced ginger; saute for about 1 minute longer. | 4. Add in the cubed chicken breast and cook, stirring for 5 minutes; transfer the chicken to a bowl. | 5. Add in 2 cans unsweetened coconut milk and dried apricots to skillet and boil until mixture is reduced to about 2-1/2 cups (this should take about 10 minutes). | 6. Add in mango chutney and half of the chopped fresh cilantro; mix to combine. | 7. Return the cooked chicken back to the skillet and season with salt and pepper to taste. | 8. Sprinkle with remaining cilantro. | 9. Serve over rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil olive	3 -4	tablespoons		-	-	-	-
onion	2		chopped	56.0	13.075999999999999	1.54	0.14
garlic	1	tablespoon	chopped	12.665	2.8101	0.5406	0.0425
red bell pepper	1		chopped	-	-	-	-
thai red curry paste	1	tablespoon		-	-	-	-
ginger	1	tablespoon	minced	4.8	1.0662	0.1092	0.045
chicken breast	1 1/2	1/2	boneless skinless cut	1170.2697	0.0	141.8612	62.93600000000001
coconut milk	2	cans	unsweetened	1655.1724	39.8681	16.4798	171.5622
mango chutney	3	tablespoons		18.5625	4.6344	0.2537	0.1176
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
apricot	3/4	cup		55.8	12.927	1.6275	0.4534
rice			steamed	-	-	-	-

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