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Thai Curried Chicken Thighs

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.5595
Energy (kCal)856.3362
Carbohydrates (g)24.0253
Total fats (g)87.2768
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Trim chicken of any extra fat. Zest and juice the lime. In a large bowl, combine coconut milk, cumin, curry, chili paste, lime zest and juice, mix well. | 2. Reserve about 1/3 of the sauce for after, but add the chicken to the rest. Mix well, cover and marinate—anywhere from 15 minutes to overnight. | 3. Heat bbq or grill pan and cook chicken on both side until cooked though—those cool grill marks are perfect here. While the chcken cooks, simmer the extra sauce in a small pot to thicken. | 4. Slice into strips, serve on top of rice with a little extra sauce and a sprinkle of cilantro. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken thigh 8 boneless skinless boneless - - - -
    coconut milk 1 can 827.5862 19.934 8.2399 85.7811
    cumin 2 teaspoons 15.75 1.8581 0.748 0.9353
    curry powder 2 teaspoons 13.0 2.2332 0.5716 0.5604
    asian chili paste 2 tablespoons - - - -
    lime 1 - - - -

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



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