Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small sauté pan, toast the coriander and cumin seeds over medium heat until aromatic, 2 to 3 minutes. Shake the pan frequently to keep the seeds from burning on any sides. Remove from heat and grind the seeds, along with the cardamom seeds, in a spice grinder, coffee mill or using a mortar and pestle. | 2. Transfer the ground seeds to a mortar and pestle or a food processor. Add the nutmeg, clove, chiles, garlic, shallot, lemongrass, galangal and kaffir lime leaves. Pound the ingredients until finely pulverized with no visible chile pieces. | 3. Add the shrimp paste and mash to combine. (If using a food processor, drizzle in a little water as needed to purée the ingredients to a paste.) This makes about 1 1/4 cups curry paste, more than is needed for the recipe. The paste can be made up to 2 weeks in advance, covered and refrigerated until needed. | 4. In a large, heavy-bottom saucepan, heat the oil over medium heat until hot. Stir in the curry paste. Cook the curry paste, stirring frequently, until aromatic, 1 to 2 minutes. | 5. Stir in the coconut cream (the thicker liquid at the top of the can). Simmer until the oil separates, 2 to 3 minutes. | 6. Stir in the potato and cook, stirring frequently, until the potatoes just begin to soften, 7 to 10 minutes. Stir in the chicken and cook, stirring frequently, until the chicken cubes turn opaque on the outside, about 3 minutes. | 7. Stir in the peanuts and tomato and remaining coconut milk. Simmer for a few minutes to marry the flavors. | 8. Stir in the sugar and fish sauce. Simmer, stirring frequently, until the mixture darkens and the oil rises to the top, 15 to 20 minutes. If the sauce begins to thicken too much, stir in a little water as needed. | 9. Remove from heat and serve immediately over rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
coriander seed	1	teaspoon		5.364	0.9898	0.2227	0.3199
cumin seed	1 1/2	1/2		11.8125	1.3936	0.561	0.7015
cardamom seed	1 1/2	1/2		-	-	-	-
nutmeg	1 1/2	1/2	grated	17.325	1.6266	0.1927	1.1982
clove	1 1/2	1/2	ground	8.631	2.0642	0.1881	0.4095
thai chile	10		chopped	-	-	-	-
garlic clove	2		chopped	-	-	-	-
shallot	4	ounces	peeled chopped	81.6465	19.0509	2.8349	0.1134
lemongrass	2	ounces	trimmed chopped	24.904	4.6412	0.7358	0.6
galangal	1		peeled chopped	-	-	-	-
kaffir lime leaf	3/4	teaspoon	chopped	-	-	-	-
shrimp paste	1 1/2	1/2		-	-	-	-
oil soybean	1	tablespoon		120.22399999999999	0.0	0.0	13.6
curry paste	4	tablespoons		-	-	-	-
coconut milk	1	can	divided	827.5862	19.934	8.2399	85.7811
potato	1	boiling	cut boiling	-	-	-	-
chicken breast	1		cut	780.1798	0.0	94.5741	41.9573
peanut	1	cup	raw	827.82	23.5498	37.668	71.8904
tomato	1		cut	40.2099	8.6898	1.9658	0.4468
sugar	2	teaspoons		36.708	9.1816	0.0	0.0
fish sauce	2	tablespoons		12.6	1.3104	1.8216	0.0036
rice	6	cups	cooked	4051.5	887.445	79.143	7.3260000000000005

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