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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fry red curry paste in peanut oil for 2 minutes or until fragrant. | 2. In a large wok, add coconut milk, hot sauce and peanut butter. Stir in ginger. Slowly add chopped vegetables and tofu. Bring to a boil. Once boiling, cover, reduce heat and simmer until vegetables become tender. | 3. Cook the 3 cups of rice in 6 cups of water. Bring to a boil then reduce heat and simmer. | 4. Serve the curry over rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
coconut	3	cans		1273.7631	54.8006	11.982000000000001	120.5037
red curry paste	3	tablespoons		-	-	-	-
chili pepper	1			1.25	0.2956	0.0625	0.0062
broccoli	1			-	-	-	-
snow pea	1			-	-	-	-
white mushroom	1/2			3.1184	0.4621	0.43799999999999994	0.0482
carrot	1			52.48	12.2624	1.1904	0.3072
peanut oil	3	tablespoons		358.02	0.0	0.0	40.5
peanut butter	5	tablespoons		471.2	17.256	19.248	39.952
siriracha hot sauce	3	tablespoons		-	-	-	-
vegetable stock	1/4	cup		2.7625	0.5138	0.1326	0.0387
extra tofu	1	package	firm	387.1	10.27	39.895	20.54
ginger	3	tablespoons	shredded	14.4	3.1986	0.3276	0.135
jasmine rice	3	cups	uncooked	-	-	-	-

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