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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a wok over medium-high heat, pour 1 cup of the coconut milk and bring it to a boil, stirring constantly. Add in the curry paste, stirring until the red oil rises to the surface. Add the chicken and sauté until it’s cooked through. | 2. Add the remaining coconut milk, bamboo shoots, sugar, fish sauce, and salt, bringing it back to a boil. Sprinkle with lime leaves, sweet basil leaves and chilies. Turn off the heat, and arrange on a serving dish, garnishing with the rest of the sweet basil leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
coconut milk	2	cups		1104.0	26.592	10.992	114.432
red curry paste	3	tablespoons		-	-	-	-
chicken breast	1	lb	boneless washed cut	780.1798	0.0	94.5741	41.9573
bamboo shoot	1	can	sliced	61.1244	11.7721	5.8861	0.6792
palm sugar	1 1/2	1/2		-	-	-	-
fish sauce	2	tablespoons		12.6	1.3104	1.8216	0.0036
sea salt	1/4	teaspoon		-	-	-	-
kaffir lime leaf				-	-	-	-
basil	1/2	cup	sweet	2.76	0.318	0.37799999999999995	0.0768
red chili diagonally	2		sliced	-	-	-	-
basil			sweet	2.76	0.318	0.37799999999999995	0.0768

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