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Mashed Thai Red Curry Pumpkin

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)14.8395
Energy (kCal)960.75
Carbohydrates (g)78.48
Total fats (g)71.7592
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a saucepan, combine coconut milk and curry paste; bring to a bare simmer. Do not allow to boil as the coconut milk will curdle. | 2. Cook for five minutes, stirring the curry into the coconut milk. | 3. Add squash, 2 tbs. butter and salt; mix to combine. | 4. Add maple syrup to taste. | 5. Butter small gratin dishes or a large casserole. | 6. Spoon mixture into dishes and dot with remaining butter. | 7. Broil for 3-4 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pumpkin puree 4 cups - - - -
    coconut milk 3/4 cup 414.0 9.972000000000001 4.122 42.912
    thai red curry paste 1 tablespoon - - - -
    maple syrup 1/4 cup 204.75 52.794 0.0315 0.0472
    butter 4 tablespoons unsalted 342.0 15.714 10.686 28.8
    salt 1 teaspoon coarse - - - -

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



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