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Thai Red Curry Mixed Vegetables

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.7638
Energy (kCal)852.964
Carbohydrates (g)28.3645
Total fats (g)84.7896
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine coconut milk, salt, sugar and tamari. Set aside. | 2. Heat oil in a wok over medium heat. Add curry paste and stir fry for 1 minute. | 3. Increase heat to high and add beans, eggplant, red pepper and mushrooms. Stir fry until the vegetables are tender crisp. | 4. Reduce heat to medium and add coconut milk mixture while stirring. Heat for 1 minute. | 5. Serve hot over cooked jasmine rice and garnish with basil leaves and lime zest. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    coconut milk 1 cup 552.0 13.296 5.496 57.216
    salt 1/4 teaspoon - - - -
    brown sugar 1 teaspoon 11.4 2.9427 0.0036 0.0
    tamari 1 teaspoon 3.6 0.3342 0.6306 0.006
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    thai red curry paste 1 tablespoon - - - -
    green bean 1 cup chopped 31.0 6.97 1.83 0.22
    eggplant 1 cup peeled chopped 20.5 4.8216 0.8036 0.1476
    red bell pepper 1 cup seeded chopped - - - -
    mushroom 1 cup sliced - - - -
    basil leaf 10 - - - -
    lime zest 1 teaspoon grated - - - -

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



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