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Chicken Thai Curry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.7447
Energy (kCal)852.3366
Carbohydrates (g)31.0816
Total fats (g)82.929
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. heat oil in large frying pan or wok. | 2. Sauté onion, ginger, chili and garlic until onion is tender. | 3. Add chicken. | 4. Cook, stirring for 2-3 minutes. | 5. Blend in green curry paste. | 6. Cook 1 minute. Pour in stock and coconut milk. | 7. Bring to boil, reduce heat and simmer, stirring occasionally for 15-20 minute. | 8. Add vegetables, coriander and juice. | 9. Simmer further 2 minutes. | 10. Serve immediately with rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    oil 2 tablespoons 224.25599999999997 0.0 0.0717 25.4669
    onion 1 chopped 64.0 14.944 1.76 0.16
    ginger 1 tablespoon chopped 4.8 1.0662 0.1092 0.045
    chili n't mince 1 tablespoon chopped - - - -
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    chicken thigh fillet 500 sliced used - - - -
    green curry paste 2 tablespoons - - - -
    vegetable stock chicken 1 cup - - - -
    coconut milk 1 cup 552.0 13.296 5.496 57.216
    sugar snap pea 50 - - - -
    baby corn 50 halved - - - -
    coriander leaf 1/4 cup 0.92 0.1468 0.0852 0.0208
    lime juice 1/2 1.8906 0.6368 0.0318 0.0053

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



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