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Panang Curry Salmon

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.2399
Energy (kCal)2361.8112
Carbohydrates (g)372.727
Total fats (g)99.7811
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Stir-fry curry paste in soybean oil. | 2. Add 1 cup of coconut milk. Stir until blended thoroughly and bubbling. Add salmon and continue cooking for 2-3 minutes. | 3. Turn salmon and add remaining coconut milk and water, gently mix. | 4. Heat until boiling and continue cooking at medium heat until salmon is done (3-4 minutes). | 5. Sprinkle sugar over, mix in and adjust seasoning to taste. | 6. Serve with Thai Jasmine rice and freshly steamed vegetables (broccoli, green beans, bell peppers or peas and carrots are what I have commonly seen). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    panang curry paste 1/4 cup used 0.0 0.0 0.0 0.0
    canola oil 1 tablespoon 123.76 0.0 0.0 14.0
    salmon fillet 16 -20 ounces cut 0.0 0.0 0.0 0.0
    coconut milk 1 can divided 827.5862 19.934 8.2399 85.7811
    water 1/2 - 3/4 cup 0.0 0.0 0.0 0.0
    sugar 1 3/4 3/4 1410.465 352.793 0.0 0.0
    kaffir lime leaf 0.0 0.0 0.0 0.0
    chile sliced - - - -

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



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