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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make curry paste: Place all ingredients in a blender or food processor and pulse until smooth paste forms. Add water if necessary. | 2. To make vegetables: heat oil in a large Dutch oven over medium high heat. Add vegetables and saute 5-7 minutes or until vegetables begin to soften. | 3. Add curry paste and cook 3-4 minutes, stirring often. | 4. Add coconut milk and vegetable broth and bring to a simmer. | 5. Cover, reduce heat to low and simmer 15-20 minutes or until vegetables are tender, stirring occasionally. | 6. Season with salt and pepper and serve with rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
thai basil	1	cup		-	-	-	-
shallot	2		chopped	-	-	-	-
cilantro	1/4	cup		0.92	0.1468	0.0852	0.0208
mint	2	tablespoons		5.016	0.9587	0.3751	0.0832
thai green chili paste	1	tablespoon		-	-	-	-
ginger	1	tablespoon	grated	17.42	3.7242	0.467	0.2205
agave nectar	1	tablespoon		-	-	-	-
garlic clove	2		peeled	-	-	-	-
canola oil	2	tablespoons		247.52	0.0	0.0	28.0
eggplant	1		cut	-	-	-	-
zucchini	1		cut	2.31	0.3421	0.2981	0.044000000000000004
red bell pepper	2		cut	-	-	-	-
coconut milk	3/4	cup		414.0	9.972000000000001	4.122	42.912
vegetable broth	3/4	cup		121.77	19.7415	4.4649	2.8782

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