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Taste of Thailand Red Curry Pork (Manang Muu)

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)140.4697
Energy (kCal)2254.2857
Carbohydrates (g)51.3171
Protein (g)207.4351
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red chili pepper 4 teaspoons 5.0 1.1012 0.2338 0.055
    coriander seed 4 teaspoons 21.456 3.9593 0.8906 1.2794
    cumin seed 2 teaspoons 15.75 1.8581 0.748 0.9353
    lemon zest 2 grated - - - -
    ginger 2 teaspoons grated 12.06 2.5783 0.3233 0.1526
    onion 1 28.0 6.537999999999999 0.77 0.07
    garlic clove 6 - - - -
    lime juice zest 2 juice grated - - - -
    hot paprika 2 tablespoons - - - -
    coconut 1 cup creamed 283.2 12.184000000000001 2.6639999999999997 26.791999999999998
    coconut milk 13 1/2 ounces 880.2517 21.2026 8.7642 91.24
    thai red curry paste 1/3 cup - - - -
    pork tenderloin 2 lb cubed 988.8480000000001 0.0 190.0584 19.6862
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    basil 1/2 cup chopped 2.76 0.318 0.37799999999999995 0.0768

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



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