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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 1 T oil in a wok and add finely chopped chilli and garlic. Quickly brown the chicken and while cooking add a squirt of lime juice. Remove to a plate. | 2. Cook the ginger and finely chopped spring onion until fragrant. | 3. Add the curry paste and cook for 30 seconds. | 4. Add the stock and cook down for 5 minutes. | 5. Combine the coconut milk, fish sauce and sugar and add to the wok. | 6. Bring to a rolling boil and add your chicken and continue cooking until chicken is nearly cooked. | 7. Add vegetables and bamboo and cook til slightly crisp. | 8. Serve with rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	500 -700	g		0.0	0.0	0.0	0.0
lime juice				-	-	-	-
ginger	1	inch	minced	-	-	-	-
green chili	1			60.0	14.19	3.0	0.3
garlic clove	4			-	-	-	-
spring onion	1			-	-	-	-
green curry paste	1 -2	tablespoon		-	-	-	-
coconut milk	400			220800.0	5318.4	2198.4	22886.4
fish sauce	40			252.0	26.208000000000002	36.431999999999995	0.07200000000000001
stock	1			171.36	18.6732	6.3252	8.0892
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
vegetable carrot			sliced	-	-	-	-
bamboo shoot	1	can		61.1244	11.7721	5.8861	0.6792

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