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Baked Thai Chicken Rice

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)129.1074
Energy (kCal)1970.0498
Carbohydrates (g)69.4757
Total fats (g)137.1329
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350. | 2. In a 9x13 bake dish, combine coconut milk and curry paste, whisking until paste is dissolved. | 3. Add two cups boiling water, rice, chicken, carrots, pea pods, peas and yellow pepper. Stir to combine. | 4. Cover tightly with lid or foil and bake 30 minutes or until water is absorbed. | 5. Sprinkle with peanuts and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    coconut milk 1 cup 552.0 13.296 5.496 57.216
    green curry paste 1 teaspoon - - - -
    water 2 cups boiling 0.0 0.0 0.0 0.0
    jasmine rice 1 1/2 cups rinsed - - - -
    chicken breast 1 cubed 780.1798 0.0 94.5741 41.9573
    carrot 2 julienned 104.96 24.5248 2.3808 0.6144
    pea pod 2 cups julienned - - - -
    baby pea 1 cup 119.0 19.88 7.8225 1.4
    yellow pepper 1 diced - - - -
    peanut 1/2 cup 413.91 11.7749 18.834 35.9452

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



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