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Thai Green Curry (Gaeng Kieow Waan)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)107.9763
Energy (kCal)2005.6019
Carbohydrates (g)131.2048
Total fats (g)121.9533
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Prep all vegetables and meats placing the eggplant in a bowl of icy water with a little kosher salt to keep from browning until needed. | 2. Saute the green curry paste with oil over medium heat until fragrant, add 1/2 can of coconut milk and stir slowly until the oil surfaces. | 3. Add the chicken or meat of choice, and continue cooking until it's almost done. | 4. Add the remaining 1/2 can coconut milk, sugar and fish sauce. Bring to a boil. | 5. Add bamboo shoots cook a few minutes more, occasionally stirring. | 6. Cook eggplant and bell peppers last adding the Thai basil about 1 minute before removing curry from heat. | 7. Serve with jasmine rice or Thai sticky rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 1/2 390.0899 0.0 47.2871 20.9787
    chuck tender roast 1/2 lb 201.7338 0.0 44.8801 1.1333
    green curry paste 1 can 201.7338 0.0 44.8801 1.1333
    coconut milk 1 can 827.5862 19.934 8.2399 85.7811
    bamboo shoot 1 cup 40.77 7.852 3.926 0.45299999999999996
    chinese eggplant 1 peeled cut 201.7338 0.0 44.8801 1.1333
    green bell pepper 1 201.7338 0.0 44.8801 1.1333
    red bell pepper 1 sliced 201.7338 0.0 44.8801 1.1333
    thai basil 1/4 cup 201.7338 0.0 44.8801 1.1333
    fish sauce 1/4 cup 25.2 2.6208 3.6432 0.0072
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6

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



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