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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash rice by rinsing with water until it runs clear. Drain and add measured water and salt. Cook according to the directions specific for your rice. (Mine says to bring to a boil and then simmer for 15 - 20 minutes.). | 2. Oil and heat frying pan on medium heat. | 3. Wash chicken and pat dry. Rub generously with Thai seasoning. Place in hot pan. Flip your chicken when it's golden. | 4. Wash and chop carrots. Add them to the pan. | 5. Wash and chop the pepper. Add it to the pan. Season your veggies if you like. | 6. Cook until chicken is ready. If you're practiced the chicken will be ready to come out of the pan right after the rice is finished. | 7. Plate rice onto a platter with edges and top with chicken. This lets the chicken rest before serving. | 8. Poor coconut cream into the pan with the veggies. Cook for 1 - 2 minutes stirring to get the good flavours off the bottom of the pan. Serve veggies & sauce over the chicken & rice. | 9. Squeeze half a lime over the paltter. Garnish with remaining lime and coconut. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	1	cup	uncooked	702.0	154.713	12.8895	1.131
water	1 1/2	cups		0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
chicken breast	3			2340.5394	0.0	283.7224	125.87200000000001
thai seasoning	1	tablespoon		-	-	-	-
red pepper	1			1.25	0.2753	0.0584	0.0138
carrot	2			104.96	24.5248	2.3808	0.6144
coconut milk	1	can		827.5862	19.934	8.2399	85.7811
lime	1			-	-	-	-
coconut	3	tablespoons		53.1	2.2845	0.4995	5.0235

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