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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut chicken into 2-inch pieces. | 2. Add oil to a large pan and heat. Add chicken and sear over fairly with heat until lightly browned. | 3. Add red curry paste and cook for 3-5 minutes, stirring with a wooden spatula. | 4. Pour coconut milk into pan and mix to combine, scraping bottom of pan to remove any sediment. | 5. Add chicken stock and sweet potato. Bring to a boil, reduce heat and simmer for 25-30 minutes or until sweet potato is completely tender but still holding its shape and sauce had reduced slightly. Taste and adjust seasoning; add salt if needed. | 6. Cook rice according to package directions in unsalted water. | 7. Ladle curry over rice in warmed wide-rimmed bowls. Garnish with fresh minced cilantro and sliced onions. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	1	lb	boneless skinless	780.1798	0.0	94.5741	41.9573
canola oil	2	tablespoons		247.52	0.0	0.0	28.0
thai red curry paste	1 -2	tablespoon		-	-	-	-
coconut milk	1	cup	reduced fat	552.0	13.296	5.496	57.216
chicken broth	2	cups	low sodium	156.24	3.78	22.2768	5.2416
salt	1/2	teaspoon		-	-	-	-
potato	2	cups	cubed sweet	231.0	52.47	6.15	0.27
cilantro	1/2	cup	minced	1.84	0.2936	0.1704	0.0416
green onion	1/2	cup	sliced	9.585	2.0377	0.3444	0.1668
jasmine rice	1	cup		-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0

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