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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 1/2 Celsius coconut milk, Thai red curry paste, and kaffir lime leaves in heavy large skillet over medium-high heat. Stir until mixture thickens, about 2 minutes. | 2. Stir in remaining 3 Celsius coconut milk, onion, and basil sprigs; bring to boil. Continue to boil until slightly thickened, about 5 minutes. | 3. Reduce heat to medium-low. Add chicken, bell pepper, tamarind paste, fish sauce, and sugar. Simmer until chicken is cooked through, stirring often, 6 to 8 minutes. | 4. Serve with steamed rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
coconut milk	3 1/2	cups	canned unsweetened divided	1932.0	46.536	19.236	200.25599999999997
thai red curry paste	1	tablespoon		-	-	-	-
thai red curry paste	1	teaspoon		-	-	-	-
kaffir lime leaf	8	T.	grated	-	-	-	-
onion	3/4	cup	sliced	48.0	11.208	1.32	0.12
thai basil	6	leaves		-	-	-	-
chicken breast half	1 1/2	1/2	boneless skinless cut	-	-	-	-
red bell pepper	1/2		cut	-	-	-	-
tamarind paste	4	teaspoons		-	-	-	-
fish sauce	2	teaspoons		4.2	0.4368	0.6072	0.0012
sugar	4	teaspoons		73.416	18.3632	0.0	0.0
cayenne	4	teaspoons		22.896	4.0774	0.8647	1.2434
rice	2	cups	steamed	1357.9	282.125	27.898000000000003	11.84

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