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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes. | 2. In a bowl, whisk together curry paste and coconut milk. Transfer to a wok, and mix in chicken, fish sauce, chili paste, sugar, and bamboo shoots. Bring to a boil, and cook until chicken juices run clear about 10 minutes. | 3. Mix the red bell pepper, green bell pepper, snap peas and onion into the wok. Continue cooking until are tender. If the liquid needs thickening, add flour to a little of the sauce and stir back into the curry. | 4. Remove from heat, and stir in pineapple. Serve over the cooked rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
jasmine rice	2	cups		-	-	-	-
water	1	quart		-	-	-	-
red curry paste	1/4	cup		-	-	-	-
coconut milk	1	can	low fat	827.5862	19.934	8.2399	85.7811
chicken breast half	2		skinless boneless cut	-	-	-	-
fish sauce	2	tablespoons		12.6	1.3104	1.8216	0.0036
chili paste	2	tablespoons		-	-	-	-
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
bamboo shoot	1 1/2	cups	sliced drained	61.155	11.777999999999999	5.888999999999999	0.6795
red bell pepper	1/2		julienned	-	-	-	-
green bell pepper	1/2			-	-	-	-
sugar snap pea	1	cup		-	-	-	-
onion	1/2		chopped	14.0	3.2689999999999997	0.385	0.035
pineapple chunk	1	cup	drained	210.7	54.39	0.98	0.245

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