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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat half of the oil in a large wok and stir fry the chicken for 3-4 mins until it has browned and then remove it to a plate. | 2. Add the remaining oil and fry the eggplant for 3 minutes until golden. Return the chicken to the wok, add the curry paste and cook for a couple of minutes. | 3. Pour the coconut milk into the wok and add the vegetables, bamboo shoots, fish sauce and lime juice. | 4. Gently heat for 3-4 mins, to cook the vegetables, then serve in the pan, garnished with the cilantro, peanuts and scallions. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
peanut oil	2	tablespoons		238.68	0.0	0.0	27.0
chicken breast	2	lbs	boneless skinless	1560.3596	0.0	189.1482	83.9147
eggplant	1		cut	-	-	-	-
red curry paste	2	tablespoons		176.5167	0.0	39.27	0.9917
coconut milk	3 1/4	cups		1794.0	43.211999999999996	17.862000000000002	185.952
snow pea	7	ounces		176.5167	0.0	39.27	0.9917
baby corn	4	ounces		413.9026	84.2093	10.6821	5.3751
bamboo shoot	7	ounces	drained	53.5805	10.3192	5.1596	0.5953
fish sauce	2	tablespoons		12.6	1.3104	1.8216	0.0036
lime	1			-	-	-	-
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
peanut	2	ounces	salted	321.48900000000003	9.1457	14.6286	27.9191
scallion	2		sliced	64.0	14.68	3.66	0.38

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