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Yellow Curry With Eggplant

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.605
Energy (kCal)868.2772
Carbohydrates (g)28.7674
Total fats (g)86.3414
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut vegetables as directed into bite-sized pieces. Heat oil over med-high high in wok or large saute pan. | 2. Saute vegetables until onions turn translucent and eggplant begins to soften. Season as desired. | 3. Add fish sauce and cook while stirring for 1 or 2 minutes. | 4. Add spices and stir well. Add coconut milk and stir until all ingredients are well distributed. | 5. Cook until sauce bubbles. Reduce head to low and simmer for 10 to 20 minutes. Taste and adjust seasoning as desired. Use hot water to thin sauce to desired consistency. | 6. Serve over brown rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 cubed - - - -
    green bell pepper 1 chopped 29.19 6.394 1.0008 0.3753
    red bell pepper 1 chopped - - - -
    yellow onion 1 Frenched - - - -
    garlic clove 4 -5 minced 0.0 0.0 0.0 0.0
    serrano chili 1 -2 diced - - - -
    cooking oil 2 -3 tablespoons - - - -
    fish sauce 1/2 - 1 teaspoon 0.0 0.0 0.0 0.0
    ginger 1/2 teaspoon ground 0.8 0.1777 0.0182 0.0075
    coriander 1/4 teaspoon ground 1.341 0.2475 0.0557 0.08
    turmeric 1 teaspoon ground 9.36 2.0142 0.2904 0.0975
    salt pepper - - - -
    coconut milk 1 can 827.5862 19.934 8.2399 85.7811
    hot water 1/4 cup 0.0 0.0 0.0 0.0

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



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