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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat vegetable oil in a large wok. Stir fry carrots, onion and red bell pepper until slightly soft. Remove to covered dish. | 2. In the meantime, put pork, flour, cumin and cayenne pepper in a zip-lock bag and shake to coat pork. | 3. Add pork to wok and stir fry until no longer pink. You may need to add more oil. | 4. Pour in chicken broth, coconut milk, peanut butter, sugar, ginger and salt and cook until slightly thickened. | 5. Add vegetable back in and heat thoroughly. | 6. Garnish with peanuts and fresh cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork tenderloin	1/2	lb	cubed	247.21200000000002	0.0	47.5146	4.9216
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
cayenne pepper	1/2	teaspoon		2.862	0.5097	0.1081	0.1554
salt	1/2	teaspoon		-	-	-	-
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
carrot	3		sliced	157.44	36.7872	3.5712	0.9216
onion	1	cup	chopped	64.0	14.944	1.76	0.16
red bell pepper	1/4	cup	sliced	-	-	-	-
chicken broth	2/3	cup		52.08	1.26	7.4256	1.7472
coconut milk	1	cup		552.0	13.296	5.496	57.216
peanut butter	4	tablespoons		376.96	13.8048	15.3984	31.9616
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
ginger	2	teaspoons	ground	3.2	0.7108	0.0728	0.03
salt	1/2	teaspoon		-	-	-	-
peanut	1/2	cup	roasted chopped	413.91	11.7749	18.834	35.9452
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416

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