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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Grind or chop (I use a food processor) 3/4 cup of the cashews into a coarse powder; set aside. | 2. Heat heavy pan over med-high heat. Add peanut oil, chicken, and curry paste and stir-fry for a few minutes until chicken is no longer pink in center. | 3. Stir in coconut milk, chicken broth, fish sauce, sugar, and the ground cashews - make sure no curry is still stuck to the bottom of the pan, or you'll have some burnt bits. | 4. When it starts to bubble, reduce heat to low and add tomatoes and pineapple. Simmer for 5-10 minutes, then add scallions and remaining whole cashews just before serving. | 5. I prefer serving this over brown rice; the nuttiness of the rice compliments the cashews nicely. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1/2		boneless uncooked cut	-	-	-	-
red curry paste	4	ounces		100.8667	0.0	22.44	0.5667
peanut oil	1 1/2	1/2		179.01	0.0	0.0	20.25
coconut milk	1	can		827.5862	19.934	8.2399	85.7811
chicken broth	1	can		94.55	2.2875	13.481	3.1719999999999997
fish sauce	1 -2	tablespoon		0.0	0.0	0.0	0.0
brown sugar	1 -2	tablespoon		0.0	0.0	0.0	0.0
cashew	1	cup	unsalted divided	-	-	-	-
grape tomato	1	cup		100.8667	0.0	22.44	0.5667
pineapple chunk	1	cup	canned	210.7	54.39	0.98	0.245
scallion	1/4	cup	sliced	8.0	1.835	0.4575	0.0475

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