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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt the margarine in a large heavy bottomed pan. | 2. Add the onion, garlic, lemongrass, chili, curry powder and ginger and cook,stirring over a low heat for 5 minutes. | 3. Add the pumpkin and rice and cook for 1 minute more. | 4. Pour in the wine and a ladle full of stock and cook, stirring, until the liquid is absorbed. | 5. Keep adding the stock, a ladle full at a time, stirring continuously, until the rice is tender, but al dente, about 25 minutes. | 6. Towards the end of cooking, add the stock in smaller quantities and check frequently to see if the rice is cooked. | 7. Add the coconut milk, mint, and coriander. | 8. Remove from the heat, season and sprinkle with grated coconut to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
margarine	40			64882.56	81.21600000000001	81.21600000000001	7264.32
onion	1		chopped	64.0	14.944	1.76	0.16
garlic	1		crushed	4.47	0.9918	0.1908	0.015
lemongrass	1		sliced	-	-	-	-
red chile	1		deseeded chopped	-	-	-	-
curry powder	1/2	teaspoon		3.25	0.5583	0.1429	0.1401
gingerroot	2 1/2		chopped	-	-	-	-
pumpkin	350		peeled cut	1732.5	378.84	118.965	8.085
arborio rice	350			-	-	-	-
white wine	100			-	-	-	-
vegetable stock	700	ml		32.694	6.0811	1.5693	0.4577
coconut milk	150			82800.0	1994.4	824.4	8582.4
mint	1	tablespoon	chopped	2.508	0.4794	0.1875	0.0416
coriander	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052
salt black pepper			ground	-	-	-	-
coconut			grated	-	-	-	-

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