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kaeng phet daeng kai (Hot Red Chicken Curry)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.8315
Energy (kCal)276.6095
Carbohydrates (g)6.7182
Total fats (g)28.625
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the chicken up, then briefly fry the curry paste until fragrant, reduce the heat, add the coconut milk slowly, and continue to stir while cooking until a thin film of oil apppears on the surface. | 2. Skim off the oil, and discard it. | 3. Add the chicken and other ingredients except the eggplant. | 4. Bring to a boil and cook until the chicken begins to change colour. | 5. Adjust the flavors to suit yourself. | 6. When it is at a boil again add the eggplant and continue till thechicken is cooked through. | 7. Serve with steamed white Jasmine rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 1 cup - - - -
    coconut milk 1/2 cup 276.0 6.648 2.748 28.608
    japanese eggplant 1/2 cup round - - - -
    red curry paste 3 tablespoons - - - -
    nam pla 2 tablespoons - - - -
    basil 1 tablespoon sweet 0.6095 0.0702 0.0835 0.017
    palm sugar 1 tablespoon - - - -
    kaffir lime leaf 2 - - - -

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



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