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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium saucepan combine 1/2 to Tbsp Red Curry paste (I like it spicy -- so I use 1 Tbsp) with one can of coconut milk. (I use light coconut milk to save calories/fat). | 2. Simmer for 5 minutes. Add 1/4 cup fresh basil, 1/4 cup bamboo shoots, 3 tsp Fish Sauce, 2 Tbsp brown sugar, 1/3 cup chicken stock, and 1/2 cup of your favorite mushrooms (I use the Japanese style and shitake). Simmer for 10 to 15 minutes. | 3. While you are simmering -- saute the chopped peppers (1 or 2 inch pieces) and chopped onion in a frying pan or wok lightly covered in olive oil. Fry lightly peppered chicken breasts till cooked through. | 4. Place sauteed peppers and onions on bowls of rice and spoon curry sauce over rice. You can either use curry sauce to lightly flavor rice or more as a soupy type mixture. I use short grain brown rice -- but any type is fine. Add cut chicken breast or other meat/tofu if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red curry paste	2	tablespoons		-	-	-	-
coconut milk	1	can		827.5862	19.934	8.2399	85.7811
basil	1/4	cup		1.38	0.159	0.18899999999999997	0.0384
bamboo shoot	1/4	cup		10.1925	1.963	0.9815	0.1132
fish sauce	2 -3	teaspoons		0.0	0.0	0.0	0.0
brown sugar	2	tablespoons		68.4	17.6562	0.0216	0.0
chicken stock	1/3	cup		28.8	2.824	2.016	0.96
mushroom	1/2	cup		-	-	-	-
red bell pepper	1/2			-	-	-	-
green pepper	1/2			14.9	3.4568	0.6407	0.1267
yellow pepper	1/2			-	-	-	-
onion	1/2			32.0	7.472	0.88	0.08
chicken breast	2			1560.3596	0.0	189.1482	83.9147
brown rice	10	ounces		1040.4264	216.1649	21.3755	9.0718

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