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Thai Red Pork Curry With Corn and Peas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)75.986
Energy (kCal)2611.266
Carbohydrates (g)60.0128
Total fats (g)231.8955
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in wok, add curry paste and stir fry for one minute. | 2. Add pork, stir fry until lightly browned. | 3. Add coconut milk and one cup water, bring to the boil. | 4. Simmer for 15 minutes. | 5. Add corn and peas to wok, cook for 5 minutes. | 6. Add fish sauce, brown sugar, lime rind and basil leaves, toss well. | 7. Serve with steamed rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    peanut oil 1 tablespoon 119.34 0.0 0.0 13.5
    red curry paste 2 tablespoons - - - -
    pork 1 lb diced lean 1705.536 0.0 63.0958 159.0775
    coconut milk 1 cup 552.0 13.296 5.496 57.216
    corn kernel 1 cup 184.71 36.4767 5.1042 2.0022
    pea 1/2 cup 20.58 3.6995 1.3719999999999999 0.098
    fish sauce 1 tablespoon 6.3 0.6552 0.9108 0.0018
    brown sugar 2 teaspoons 22.8 5.8854 0.0072 0.0
    lime 2 teaspoons grated rind - - - -
    thai basil 1/2 cup shredded - - - -

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



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