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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut onion, bell pepper, and eggplant into bite size pieces and set aside. (I like large chunks on my spoon, so I don’t cut them too small). | 2. Shred carrots with a vegetable peeler and set aside. | 3. Cut tomatoes in half and set aside. | 4. Cut chicken into bite size pieces and set aside. | 5. Pour the oil into a five-quart pot and put over medium heat. | 6. When the oil is hot, but not smoking, add the Thai Red Curry Paste and stir, sautéing for about 2 minutes. (I like my Thai Red Curry the same as I ate it in Thailand, very spicy. Therefore, I use about 6 to 8 tablespoons of curry paste. My guess is most people would use about five. Any less, what's the point? Use your judgment for what you like.). | 7. Add the coconut milk and chicken stock, then throw the chicken bullion cube in the pot and stir. | 8. After the liquid begins to boil, add the vegetables, carrots, and tomatoes. | 9. Add sugar, lemon juice, sweet basil leaves, and crushed basil, then bring to a boil again. (I usually turn the heat down and allow the vegetables to cook for about five minutes or so before adding the chicken.). | 10. Add the chicken and bring to a boil. Turn the heat down and simmer for about five more minutes. | 11. Serve with hot Jasmine rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4	boneless	skinless boneless	-	-	-	-
thai red curry paste	5	tablespoons		-	-	-	-
coconut milk	3	cans		2482.7586	59.8021	24.7196	257.3433
oil	3	tablespoons		336.384	0.0	0.1075	38.2003
chicken stock	1 1/2	cups		129.6	12.708	9.072000000000001	4.32
chicken bouillon cube	1			-	-	-	-
yellow onion	2			229.68	13.6764	1.653	18.792
green bell pepper	4			-	-	-	-
carrot	2			104.96	24.5248	2.3808	0.6144
japanese eggplant	2			-	-	-	-
sugar	1/3	cup		268.66	67.1987	0.0	0.0
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
fish sauce	1	teaspoon		2.1	0.2184	0.3036	0.0006
basil	8		sweet	1.6253	0.1873	0.2226	0.0452
basil	1	teaspoon	dried	1.6253	0.1873	0.2226	0.0452
cherry tomato	8 -10			-	-	-	-
jasmine rice	4	cups	cooked	-	-	-	-

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