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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice beans into 1 1/2 inch lengths. Cut peppers into 1 inch pieces. Cut chicken into 1 inch cubes. | 2. Place a 12 inch frying pan over high heat. When pan is hot, add oil, beans and broccoli florets; stir fry 2 minutes. | 3. Add chicken to cook, stirring occasionally, about 2 minutes. | 4. Add peppers and baby corn, about 2 minutes. | 5. Add curry paste, coconut milk and sugar. Reduce heat to low and stir until curry paste is well blended. | 6. Add water chestnuts; continue to cook about 4 minutes. | 7. Stir in fish sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green bean	1/2		trimmed	15.5	3.485	0.915	0.11
red pepper	1			-	-	-	-
green pepper	1			32.8	7.6096	1.4104	0.2788
broccoli floret	1 1/2	cups		-	-	-	-
water chestnut	1	can	rinsed drained	-	-	-	-
baby corn	1	can	rinsed drained	-	-	-	-
coconut milk	1	can	reduced fat	827.5862	19.934	8.2399	85.7811
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
fish sauce	1 1/2	1/2		9.45	0.9828	1.3662	0.0027
thai red curry paste	3	tablespoons		-	-	-	-
chicken breast half	2	boneless	skinless boneless	-	-	-	-

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