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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1 lb of chicken breast diced into cubes. Butterfly the chicken breast first to make thinner, then cube. Rinse chicken under cold water and drain well. | 2. Squeeze the juice of half a lemon onto chicken breast and set aside. | 3. In a saute pan over medium heat warm oil and saute garlic, serrano pepper, and onions about 2 minutes or until cooked down. | 4. Add curry powder to pan and cook for 2 more minutes. | 5. Add curry paste and stir in well and cook for a few more minutes. | 6. Add diced chicken along with the lemon juice to the curry mixture and stir until chicken is completely coated with the curry. | 7. Saute for 10-12 minutes or until chicken is cooked. | 8. Add Salt and pepper to taste. | 9. Serve and garnish with cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	1		cubed	780.1798	0.0	94.5741	41.9573
lemon	1/2			-	-	-	-
vegetable oil	2 -3	tablespoons		0.0	0.0	0.0	0.0
garlic clove	3 -4		chopped	-	-	-	-
onion	1/2		chopped	14.0	3.2689999999999997	0.385	0.035
serrano pepper	1		sliced	0.7	0.1466	0.0381	0.0096
curry powder	2	teaspoons		13.0	2.2332	0.5716	0.5604
thai red curry paste	2	tablespoons		-	-	-	-
salt pepper				-	-	-	-
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208

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