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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the curry base, heat the oil in a large frying pan. Add the ginger and garlic and cook gently for 1 minute without browning. Add curry paste and cook, stirring, for 2 minutes. Add the coconut milk, sugar, lime juice, soy sauce and stock and simmer for a further 2 minutes. | 2. Stir in the pumpkin and beans and simmer for 6 minutes. Add the sweet corn and red capsicum and simmer for a further 5 to 6 minutes until all the vegetables are tender. Stir in the basil leaves and serve with some steamed rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
gingerroot	5	cm	peeled cut	-	-	-	-
garlic clove	3		sliced	-	-	-	-
thai red curry paste	2	tablespoons		-	-	-	-
coconut milk	400			220800.0	5318.4	2198.4	22886.4
brown sugar	2	tablespoons		68.4	17.6562	0.0216	0.0
lime juice	1			3.7812	1.2735	0.0635	0.0106
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
vegetable stock chicken	150	ml		-	-	-	-
basil	1	bunch	cut	-	-	-	-
pumpkin	350		roasted cubed prepared	1732.5	378.84	118.965	8.085
green bean	100		trimmed halved	3100.0	697.0	183.0	22.0
baby corn	100	halved		-	-	-	-
red capsicum	1		cut	-	-	-	-

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