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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Start by prepping all your veggies while your skillet comes to temperature on low, with a drop of oil or butter just enough to coat the pan. | 2. Add the chicken and keep turning over. If your chicken browns your pan is too hot. Bring to temperature and add your chopped garlic when most of the raw pink is no longer visible. Simmer together until the pink is completely gone. | 3. Use 1 tbs of curry and sprinkle in over the chicken with your other spices, minus sugar. Add the other tbs to the cauliflower which is still off to the side. | 4. Add your coconut milk, sugar, and and other veggies minus the cauliflower and pineapple. Bring to a simmer. | 5. Now you can add the cauliflower and pineapple. Simmer covered until the cauliflower breaks down and looks almost like rice; this will take 20-30 minutes. Stir occasionally. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	2	lbs	skinless chopped	3986.4	7.1574	86.7948	400.7238
cauliflower	1		chopped	26.75	5.3179	2.0544	0.2996
carrot	2		peeled sliced	104.96	24.5248	2.3808	0.6144
baby portabella mushroom	6		sliced	-	-	-	-
garlic clove	3		chopped	-	-	-	-
yellow onion	1		chopped	-	-	-	-
pineapple chunk	1			315.8921	81.5442	1.4693	0.3673
coconut milk	1	can	unsweetened	827.5862	19.934	8.2399	85.7811
chili pepper	1			1.25	0.2956	0.0625	0.0062
kosher salt	1	teaspoon		-	-	-	-
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
chili powder	1/2	teaspoon		3.807	0.6709999999999999	0.1817	0.1928
sugar	2	teaspoons		36.708	9.1816	0.0	0.0
curry powder	2	tablespoons		40.95	7.0346	1.8005	1.7653

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