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J’s Butternut Thai Curry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)195.7011
Energy (kCal)1871.4826
Carbohydrates (g)34.6122
Total fats (g)106.8357
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the olive oil. | 2. Stir in curry and chicken. Cook for a few minutes. | 3. Add butternut and chicken stock. Bring to boil. | 4. Add coconut milk. | 5. Cook for about 15 minutes – or until butternut is soft. | 6. Add lime juice. | 7. Add peas and cook for further 5 minutes. | 8. Add salt to taste. | 9. Serve over rice or even as a soup. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken cutlet 2 cut 806.9352 0.0 179.5204 4.5333
    butternut squash 1 cubed - - - -
    coconut milk 1 can 827.5862 19.934 8.2399 85.7811
    chicken stock 1 cup 86.4 8.472000000000001 6.047999999999999 2.88
    salt - - - -
    pea 2/3 cup 27.44 4.9327 1.8293 0.1307
    thai red curry paste 4 tablespoons 806.9352 0.0 179.5204 4.5333
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    lime juice 1 tablespoon 3.7812 1.2735 0.0635 0.0106

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



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