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Thai Red Curry With Vegetables

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)14.1476
Energy (kCal)957.1106
Carbohydrates (g)49.3623
Total fats (g)86.4603
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a 2 quart saucepan, bring the coconut milk, curry paste, fish sauce and brown sugar to a boil. | 2. Add the vegetables and bamboo shoots, reduce the heat and simmer for 15 minute, or until the vegetables are tender. | 3. Serve over steamed jasmine rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    coconut milk 1 can 827.5862 19.934 8.2399 85.7811
    red curry paste 1 -4 tablespoon - - - -
    fish sauce 2 -3 tablespoons 0.0 0.0 0.0 0.0
    brown sugar 2 tablespoons 68.4 17.6562 0.0216 0.0
    vegetable like cauliflower bell pepper 1 1/2 1/2 assorted cut red zucchini - - - -
    bamboo shoot 1 can rinsed drained 61.1244 11.7721 5.8861 0.6792

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



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