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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine rice vinegar, brown sugar, lime juice, red curry paste, and crushed red pepper in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator 15 minutes, turning once. | 2. Remove chicken from the bag, reserving marinade. | 3. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add chicken; stir-fry 4 minutes. Remove chicken from pan; keep warm. Add remaining 1 1/2 teaspoons oil to pan. Add onion and carrot; stir-fry 2 minutes. Add mushrooms; stir-fry 3 minutes. Add reserved marinade, scraping pan to loosen browned bits. Add coconut milk and fish sauce; bring to a boil. Reduce heat, and simmer 1 minute. Stir in chicken and salt; cook 1 minute. Top with sprouts and cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice vinegar	1/4	cup		-	-	-	-
brown sugar	2	tablespoons		68.4	17.6562	0.0216	0.0
lime juice	2	tablespoons		7.5625	2.5469999999999997	0.127	0.0212
red curry paste	2	teaspoons		-	-	-	-
red pepper flake	1/8	teaspoon	crushed	-	-	-	-
chicken breast	1		skinless boneless cut	780.1798	0.0	94.5741	41.9573
vegetable oil	1 1/2	1/2	divided	175.84799999999998	0.0	0.0	20.4
onion	1	cup	chopped	64.0	14.944	1.76	0.16
carrot	1	cup	chopped	52.48	12.2624	1.1904	0.3072
mushroom	1	package	presliced	-	-	-	-
coconut milk	1/2	cup		276.0	6.648	2.748	28.608
fish sauce	1	tablespoon		6.3	0.6552	0.9108	0.0018
salt	1/2	teaspoon		-	-	-	-
bean sprout	1	cup		-	-	-	-
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208

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