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Vegetable Thai Curry Stir Fry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)102.8391
Energy (kCal)3310.3199
Carbohydrates (g)519.7951
Total fats (g)92.4677
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine coconut milk, curry paste & soy sauce in a small bowl. I like mine very spicy so you may want to tame the curry paste down to 1 teaspoons. | 2. Heat oil in pan on medium-high. Add ginger until it becomes fragrant(30 secs.) IF USING FROZEN VEGGIES, add right into the pan, without oil. | 3. Add all veggies and cook until peppers become tender. | 4. Add coconut milk mixture & tofu and simmer for a couple of minutes. | 5. Serve over 1 cup rice. | ---------------------------------------------------------------------------
    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
    soy sauce 1 tablespoon 8.48 0.7888 1.3024 0.0912
    red curry paste 1 tablespoon 201.7333 0.0 44.88 1.1333
    canola oil 1 tablespoon 123.76 0.0 0.0 14.0
    ginger 1 tablespoon grated 17.42 3.7242 0.467 0.2205
    red bell pepper 2 201.7333 0.0 44.88 1.1333
    snow pea 8 ounces 201.7333 0.0 44.88 1.1333
    corn kernel 1/2 cup frozen 92.355 18.2384 2.5521 1.0011
    tofu 1/2 cubed firm 20.4116 0.3941 2.448 1.236
    brown rice 4 cups cooked 2294.16 483.3536 45.6936 17.5696

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



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