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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix coconut milk, curry paste and salt in a blender; process until smooth. (You use only part of this, so the nutritional information is way off. The remainder can be refrigerated for a week. Use at room temperature). | 2. Heat a 12 in nonstick skillet over medium-high heat. Add oil and heat. Add onion; cook until golden, about 3 minutes. | 3. Add xucchini and bell peppers (I used one whole purple pepper, whatever sweet pepper you can get will be just fine). Cook, stirring, until golden and tender, about 6 minutes. | 4. Stir in garlic and pepper flakes; cook 1 minute. | 5. Stir in 1/2 cup to 2/3 cup of the coconut mixture. Add peas, if using. Simmer gently to reduce the sauce somewhat and blend the flavors, 2 to 3 minutes. Taste for salt. Remove from heat and sprinkle with cilantro. Serve over rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
coconut milk	1	can	unsweetened	827.5862	19.934	8.2399	85.7811
red curry paste	1/4	cup		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
neutral vegetable oil	2	tablespoons		-	-	-	-
onion	1		quartered sliced sweet	60.0	14.01	1.65	0.15
zucchini	4	halved	trimmed sliced	-	-	-	-
yellow bell pepper	1/2		seeded diced	-	-	-	-
red bell pepper	1/2		seeded diced	-	-	-	-
garlic clove	2		crushed	-	-	-	-
red pepper flake			crushed	-	-	-	-
edamame	1	cup		128.62	8.9798	13.2396	5.5814
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
rice			cooked	-	-	-	-

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