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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Using a sharp knife, cut the potatoes into small cubes. | 2. Bring a large pan of water to a boil and cook the diced potatoes for 5 minutes; drain thoroughly. | 3. Heat the vegetable oil in a wok or large skillet, swirling the oil around the bottom of the wok until it is really hot. | 4. Add the potatoes, diced bell peppers, strips of carrot and zucchini, and the garlic and chile to the wok, and stir-fry for 2-3 minutes. | 5. Stir in the scallions, coconut milk, chopped lemongrass, and the lime juice, and stir-fry the mixture for another 5 minutes. | 6. Add the lime zest and cilantro and stir-fry for 1 minute. | 7. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	2	lbs		698.5331	158.6668	18.5973	0.8165
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
yellow bell pepper	1		seeded diced	-	-	-	-
red bell pepper	1		seeded diced	-	-	-	-
carrot	1		cut	52.48	12.2624	1.1904	0.3072
zucchini	1		cut	2.31	0.3421	0.2981	0.044000000000000004
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
red chili pepper	1		sliced	1.25	0.2753	0.0584	0.0138
scallion	1	bunch		-	-	-	-
coconut milk	1/2	cup		276.0	6.648	2.748	28.608
lemongrass	1	teaspoon	chopped	-	-	-	-
lime juice	2	teaspoons		2.5208	0.8490000000000001	0.0423	0.0071
lime zest	1			-	-	-	-
cilantro	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052

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