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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rub chicken pieces with crushed peppercorns. | 2. Combine vegetable oil and the thick coconut cream from top of the can in a wok. | 3. Stirring constantly, heat until sizzling. | 4. Add curry paste and cook, stirring until fragrant for about 5 minutes. | 5. Add chicken and stir until sealed, about 5-7 minutes. | 6. Add remaining coconut milk, sugar, fish sauce and peanuts and bring to the boil, stirring well. | 7. Add pumpkin pieces and simmer until well coated with the sauce and cooked through, about 5 minutes. | 8. Add basil leaves and stir until wilted. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	500		cut	996600.0	1789.35	21698.7	100180.95
green peppercorn	2	teaspoons	tinned crushed	-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
coconut milk	400			220800.0	5318.4	2198.4	22886.4
red curry paste	1/4	cup		-	-	-	-
palm sugar	2	tablespoons		-	-	-	-
fish sauce	3	tablespoons		18.9	1.9656	2.7324	0.0054
peanut	3/4	cup	roasted crushed	620.865	17.6624	28.250999999999998	53.9178
pumpkin	2	cups	steamed	9.9	2.1648	0.6798	0.0462
thai basil	1	cup		-	-	-	-

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