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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil and fry onion for 5 minutes Add paste and squash and mix well. Add milk and stock, simmer for 20 mins until squash is tender, halfway through add the beans. | 2. Stir in pineapple and coriander and leave until pineapple heats through. | 3. serve with rice or noodles. | 4. You can add a diced chicken breast at the onion stage is desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
onion	1		chopped	64.0	14.944	1.76	0.16
red curry paste	4	teaspoons		-	-	-	-
butternut squash	500	g	peeled	225.0	58.45	5.0	0.5
coconut milk	400			220800.0	5318.4	2198.4	22886.4
vegetable stock	200	ml		9.3411	1.7375	0.4484	0.1308
green bean	140			4340.0	975.8	256.2	30.8
pineapple juice	237		drained	31402.5	7625.475	213.3	71.1
coriander leaf	1/4	cup		0.92	0.1468	0.0852	0.0208

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