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Vegetables in Thai Coconut Cream

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)33.3866
Energy (kCal)1287.515
Carbohydrates (g)129.9013
Total fats (g)86.1401
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Trim and peel vegetables and cut into ¾ inch julienne strips. | 2. Steam vegetables until tender-crisp. | 3. Place all remaining ingredients in a saucepan and bring to a boil add the vegetables and gently reheat. | 4. Serve hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    scallion 12 384.0 88.08 21.96 2.28
    leek 1 54.29 12.5935 1.335 0.267
    carrot 1 52.48 12.2624 1.1904 0.3072
    garlic clove 2 crushed - - - -
    ginger 2 teaspoons 3.2 0.7108 0.0728 0.03
    chili 1/2 teaspoon minced 0.625 0.1478 0.0312 0.0031
    coriander 1/4 cup chopped 0.92 0.1468 0.0852 0.0208
    coconut cream 1 cup 792.0 15.96 8.712 83.23200000000001

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



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