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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sauté chicken cubes with salt, in 2 tsp oil until no longer pink. Remove chicken to a separate bowl. | 2. Add remaining oil to the pan along with the ginger and sauté for 30 seconds. | 3. Then add coconut milk, chicken broth, red pepper flakes, sugar and fish sauce. | 4. Whisk in Thai red curry paste and peanut butter, bring to a simmer. | 5. Add the sliced peppers and continue to simmer until tender. | 6. Add the chicken cubes. | 7. Cook the noodles (or rice) according to package directions and drain. | 8. Add the cooked noodles to the chicken and sauce, heat through. | 9. Sprinkle with minced cilantro. | 10. If you want your sauce a little thicker or less "soupy", add 1/2 tsp cornstarch mixed in a little cold water to the sauce and stir well. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	1		cut	780.1798	0.0	94.5741	41.9573
oil	1	tablespoon	divided	112.12799999999999	0.0	0.0358	12.7334
salt	1/4	teaspoon		-	-	-	-
ginger	1	tablespoon	minced	4.8	1.0662	0.1092	0.045
coconut milk	1	cup		552.0	13.296	5.496	57.216
chicken broth	1 1/2	cups		117.18	2.835	16.7076	3.9312
red pepper flake	1/4	teaspoon		-	-	-	-
fish sauce	2	teaspoons		4.2	0.4368	0.6072	0.0012
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
thai red curry paste	1	tablespoon		-	-	-	-
peanut butter	1	tablespoon		94.24	3.4512	3.8496	7.9904
red pepper	1		sliced	1.25	0.2753	0.0584	0.0138
orange bell pepper	1		sliced	-	-	-	-
egg noodle	6	ounces		656.64	121.8717	24.2136	7.5924
cilantro	1/4	cup	minced	0.92	0.1468	0.0852	0.0208

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