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50 minutes
4
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
(?)
Has meat from:
chicken breast
has pasta
has seafood
(?)
Has seafood from:
fish sauce
mediterranean
vegan
(?)
Not vegan due to:
chicken breast
vegetarian
(?)
Not vegetarian due to:
chicken breast
pescatarian
paleo
(?)
Not paleo due to:
jasmine rice
granulated sugar
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Fat (total lipid) as 83.8% and Sodium as 84.0% (as a percentage of RDA).
 
You'll likely need to take these into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.9% of RDA
• Calories: 47.7% of RDA
• Carbs: 35.3% of RDA
• Fat (total lipid): 83.8% of RDA
• Fiber: 23.8% of RDA
• Fructose: 4.0% of RDA
• Protein: 28.0% of RDA
• Sodium: 84.0% of RDA
• Sugar: 51.5% of RDA
• Vitamin A (IU): 12.7% of RDA
• Vitamin B6: 52.4% of RDA
• Vitamin C: 51.1% of RDA
• Iron: 1.0% of RDA
• Magnesium: 43.3% of RDA
• Manganese: 66.3% of RDA
• Niacin: 65.6% of RDA
• Potassium: 26.8% of RDA
• Zinc: 20.5% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
97.1
g
Calories
955
 
Fiber
6.67
g
Iron
0.188
mg
Protein
31.5
g
Sodium
1134
mg
Sugars
16.1
g
Fat (total lipid)
51.2
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
2
cups
+
-
 
uncooked.
 
1
quart
+
-
 
 
1/4
cups
+
-
 
 
2
cans
+
-
 
 
2
whole
+
-
 
boneless, skinless, cut into smaller pieces.
 
1/4
cups
+
-
 
 
3
tbsp
+
-
 
 
1/2
whole
+
-
 
chopped.
 
1/2
whole
+
-
 
*optional*, seeded and chopped.
 
1
cup
+
-
 
cut into chunks.
 
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PREPARATION
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 1 can coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, and sugar.
3.
Mix the red bell pepper (if using) and onion into the wok.
4.
Continue cooking 10 minutes, until chicken juices run clear and peppers are tender. Remove from heat, and stir in pineapple.
5.
Serve over the cooked rice.
   
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 955
Protein 31.5 g
Carbohydrates 97.1 g
Iron 0.19 mg
Fiber 6.67 g
Calcium 8.96 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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