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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Saute the green curry paste in oil over medium heat until fragrant, reduce the heat, gradually add 1 1/2 cups of the coconut milk a little at a time, stir until a film of green oil surfaces. | 2. Add the seitan (fake chicken, or chicken) and lime juice, continue cooking for 3 minutes until fragrant and the "meat" is cooked through. | 3. Place over medium heat and cook until boiling. Add the remaining coconut milk along with the palm sugar, fish sauce and serrano pepper. When the mixture returns to the boil add the eggplants and sliced mushrooms. Cook until the eggplants are done, sprinkle sweet basil leaves and cilantro then turn off the heat. Arrange on a serving dish over jasmine rice rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
seitan	1	package		75.65	0.0	16.83	0.425
button mushroom	3		sliced	75.65	0.0	16.83	0.425
green curry paste	5	tablespoons		75.65	0.0	16.83	0.425
coconut milk	2 1/2	cups		1380.0	33.24	13.74	143.04
eggplant	1		quartered	-	-	-	-
lime juice	4	tablespoons		15.125	5.0941	0.2541	0.0424
serrano pepper	1		chopped	-	-	-	-
fish sauce	1/2	tablespoon		3.15	0.3276	0.4554	0.0009
white sugar	1 1/2	1/2		1161.0	299.94	0.0	0.0
cooking oil corn	1	tablespoon		75.65	0.0	16.83	0.425
basil	1/4	cup		1.38	0.159	0.18899999999999997	0.0384
cilantro	1/4	cup		0.92	0.1468	0.0852	0.0208
jasmine rice	1	cup		75.65	0.0	16.83	0.425

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