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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a wok melt the coconut cream, and cook for 4 minutes, do not allow it to brown, stir from the sides of the wok to the middle. | 2. Add the curry paste, sugar and fish sauce, cook for 3 minutes. | 3. Add the pork and stir fry for 6 minutes. | 4. Add the coconut milk and simmer for 5 minutes. | 5. Add the aubergine and lemon grass, cook for 5 minutes. | 6. Serve with rice or noodles and garnish with the sliced chilie. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork fillet	1	lb	sliced	403.4676	0.0	89.7602	2.2667
aubergine	1		cubed	403.4676	0.0	89.7602	2.2667
coconut cream	1/4	cup		198.0	3.99	2.178	20.808000000000003
thai red curry paste	2	tablespoons		403.4676	0.0	89.7602	2.2667
fish sauce	3	tablespoons		18.9	1.9656	2.7324	0.0054
brown sugar	1 1/2	1/2	soft	479.7	90.012	15.015	7.4879999999999995
coconut milk	1 3/4	3/4		966.0	23.268	9.618	100.12799999999999
lemongrass	2	teaspoons	grated	-	-	-	-
red chilies	2		sliced	403.4676	0.0	89.7602	2.2667

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