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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In large, deep skillet, heat oil and saute onions, carrots, and celery for a minute or two. | 2. Add the rest of the vegetables and saute for another two or three minutes. | 3. Add curry paste and stir until all vegetables are coated. | 4. Stir in coconut milk. The vegetables should be nicely coated. If more liquid is needed, stir in a little vegetable stock or water. | 5. Let cook, stirring frequently, until vegetables are cooked to the doneness that you like. | 6. Salt to taste, and serve over jasmine rice or brown rice, sprinkled with basil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
onion	1			64.0	14.944	1.76	0.16
carrot	1		sliced	29.52	6.8976	0.6696	0.1728
celery	1	stalk		10.24	1.9008	0.4416	0.1088
bell pepper	1/2			-	-	-	-
bamboo shoot	1	can	drained	61.1244	11.7721	5.8861	0.6792
savoy cabbage	1		sliced	-	-	-	-
bok choy	1		sliced	-	-	-	-
broccoli	1		cut	30.94	6.0424	2.5662	0.3367
button mushroom	1	cup	sliced	-	-	-	-
zucchini	1		sliced	2.31	0.3421	0.2981	0.044000000000000004
red curry paste	3	tablespoons		-	-	-	-
coconut milk	1	can		827.5862	19.934	8.2399	85.7811
basil			cut	-	-	-	-

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