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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse & drain the barley. Fill a large saucepan with 5 cups water and add barley. Bring to the boil then reduce heat. Simmer for 25-30 minutes, or until tender. Drain. | 2. While barley is cooking, heat oil in large wok (or frying pan) then add curry paste and onion. Cook, stirring, over medium heat for 3 minutes. | 3. Add eggplant and cook for a further 4 minutes, or until softened. | 4. Pour in stock and coconut milk. Bring to the boil. Reduce heat and simmer for 5 minutes. Add the lime leaves and kumara and cook for 10 minutes, or until the kumara is very tender. | 5. Finally, mix in the sugar, lime juice and lime zest. Combine well. Season with salt & pepper, to taste, then serve over barley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pearl barley	300			211200.0	46632.0	5946.0	696.0
canola oil	2	teaspoons		79.56	0.0	0.0	9.0
onion	1		chopped	64.0	14.944	1.76	0.16
green curry paste	2	tablespoons		-	-	-	-
eggplant	1		cut sliced	-	-	-	-
coconut milk	375			207000.0	4986.0	2061.0	21456.0
vegetable stock	250	ml	reduced sodium	-	-	-	-
kaffir lime leaf	6			-	-	-	-
kumara	1		peeled cut	-	-	-	-
brown sugar	1	teaspoon	soft	6.6625	1.2502	0.2085	0.10400000000000001
lime juice	2	tablespoons		7.5625	2.5469999999999997	0.127	0.0212
lime zest	2	teaspoons	grated	-	-	-	-

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