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Salmon in Thai Red Curry Sauce

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)143.1915
Energy (kCal)1524.8561
Carbohydrates (g)23.1051
Total fats (g)98.2913
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil and fry lemon grass for less than a minute or until very fragrant. | 2. Blend in red curry paste, stirring to break it up until it is fragrant. Do not let it burn. Stir in coconut milk until well blended and lower heat to simmer. | 3. Stir in brown sugar and fish sauce and add kaffir lime leaves. Allow to simmer at least 15 to 20 minutes or until oil begins to separate. Add salmon fillets and poach in sauce on medium heat until cooked. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    salmon fillet 1 1/2 cut 605.2014 0.0 134.6403 3.4
    red curry paste 1 tablespoon 605.2014 0.0 134.6403 3.4
    coconut milk 1 1/2 cups 828.0 19.944000000000003 8.244 85.824
    fish sauce 1 teaspoon 2.1 0.2184 0.3036 0.0006
    brown sugar 1 teaspoon 11.4 2.9427 0.0036 0.0
    vegetable oil 2 teaspoons 78.1547 0.0 0.0 9.0667
    kaffir lime leaf 4 -6 chopped 605.2014 0.0 134.6403 3.4
    lemongrass 1 bruised - - - -
    coriander leaf julienned - - - -

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



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