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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. heat a wok or large pan over med. heat with the coconut milk. whisk in 2 tbs curry paste. cook for a few minutes until hot and combined. | 2. add fish sauce, soy sauce, brown sugar, lime juice and water (you can taste before adding the water, you might not want it!). add more curry if you want now. | 3. add veggies and bring to a boil. reduce and simmer about 10 mins, or until the tenderness you like. | 4. serve over sticky rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
curry paste	2 -4	tablespoons	red	-	-	-	-
coconut milk	14	ounces		912.8537	21.9879	9.0888	94.6193
brown sugar	1	tablespoon		34.2	8.8281	0.0108	0.0
fish sauce	1	tablespoon		6.3	0.6552	0.9108	0.0018
soy sauce	1 -2	tablespoon		0.0	0.0	0.0	0.0
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106
water	1/4	cup		0.0	0.0	0.0	0.0
green bell pepper	1		sliced	-	-	-	-
red bell pepper	1		sliced	-	-	-	-
mushroom	4	ounces	sliced	38.5553	7.6997	2.5401	0.5557
broccoli	1 1/2	cups		46.41	9.0636	3.8493	0.505
chinese eggplant	1 1/2	cups	cut	-	-	-	-
red onion	1	cup	sliced	64.0	14.944	1.76	0.16
water chestnut	1/2	cup		-	-	-	-
sticky rice				-	-	-	-

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