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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In bowl, whisk a little of the milk into cornstarch to make a smooth paste. Whisk in remaining milk, sugar soy sauce and lime zest; set aside. | 2. In a wok or large skillet, melt butter over high heat; stir-fry pork and garlic for 2 minutes or until pork is browned. Add red and green peppers and green curry paste and stir-fry for 2 minutes or until peppers start to soften. Whisk milk mixture and pour into wok. Cook, stirring often, for about 3 minutes or until sauce is thickened. Stir in time juice and basil. | 3. COOKING TIP: Thai green curry paste can be found in jars or packets with the Asian foods at most grocery stores. It is quite spicy so if you're not sure about the heat, start with the lowest amount suggested. | 4. FOR THE ADVENTUROUS: Use Thai fish sauce instead of soy sauce, increase curry paste to 1 1/2 teaspoons and add 2 cups shredded napa cabbage with peppers. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	1	cup		148.84	11.6632	7.686	7.9788
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
brown sugar	1	tablespoon		34.2	8.8281	0.0108	0.0
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
lime zest	1	teaspoon	grated	-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
pork loin	1	lb	boneless cut	702.6683	0.0	97.6936	31.4614
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
red pepper	1		cut sweet	1.25	0.2753	0.0584	0.0138
green pepper	1		cut	29.8	6.9136	1.2814	0.2533
green curry paste	1/2 - 1	teaspoon		-	-	-	-
lime juice	2	tablespoons	squeezed	7.5625	2.5469999999999997	0.127	0.0212
basil	2	tablespoons	chopped	1.219	0.1404	0.16699999999999998	0.0339

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