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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Using a food processor, chop all vegetables into small pieces. | 2. Melt butter in a large stockpot. | 3. Add curry powder, stir to combine. | 4. Add chopped veggies to stock pot, stirring to coat. | 5. Cook for 30 min, stirring often to prevent burning or sticking. | 6. Add chicken stock and wine, bring to a boil, then simmer, uncovered for 45 minute. | 7. Strain the broth through a sieve set over a large heatproof bowl. | 8. Squeeze the veggies (Carefully! Do not get burned!) to get all of the yummy juices. | 9. Discard the veggies. | 10. The broth may be refrigerated for up to a week, or frozen for up to a month. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
button mushroom	3	lbs		1210.4027	0.0	269.2806	6.8
carrot	1			52.48	12.2624	1.1904	0.3072
celery	5	stalks		51.2	9.504	2.208	0.544
onion	2			88.0	20.548000000000002	2.42	0.22
butter	4	tablespoons	unsalted	342.0	15.714	10.686	28.8
curry powder	1/4	cup		78.0	13.3992	3.4296	3.3624
chicken stock	8	cups		691.2	67.77600000000001	48.38399999999999	23.04
white wine	2	cups		-	-	-	-
salt pepper				1210.4027	0.0	269.2806	6.8

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