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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a deep frying pan or a wok. | 2. Fry the onion and the curry paste for a few minutes until tender. | 3. Add coconut milk, chicken stock and fish sauce, and bring to a boil. | 4. Rinse and dry the chickpeas very well, and add them to the pan. | 5. Let them boil for about 15 minutes. | 6. Add the mango and the shrimp and a little bit of freshly squeezed lemon juice. | 7. Salt or pepper to taste , add the coriander. | 8. Serve immediately over rice, noodles, or plain. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
neutral cooking oil	1	tablespoon		-	-	-	-
red onion	1/2		sliced	32.0	7.472	0.88	0.08
red curry paste	1 -2	tablespoon		-	-	-	-
coconut milk	400			220800.0	5318.4	2198.4	22886.4
chicken stock	250	ml		91.29799999999999	8.9523	6.3909	3.0433
fish sauce	2	teaspoons		4.2	0.4368	0.6072	0.0012
chickpea	1	can		1133.4333	188.7556	61.3793	18.1109
shrimp	200		peeled	77066.8415	0.0	18224.0413	462.401
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
mango	150		diced	14850.0	3707.55	202.95	94.05
coriander	3 -4	tablespoons	chopped	0.0	0.0	0.0	0.0
salt pepper				-	-	-	-

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