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Red Curry with Vegetables

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.9895
Energy (kCal)1254.39
Carbohydrates (g)53.7223
Total fats (g)116.0302
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine 4 ounces coconut milk, curry paste, stock, fish sauce, and sugar and bring to a boil. | 2. Simmer for 15 minutes. | 3. Add vegetables and remaining coconut milk and simmer an additional 15 minutes. | 4. If using snow peas, add just before serving. | 5. Serve with rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    coconut milk 2 cups 1104.0 26.592 10.992 114.432
    red curry paste 1 -4 tablespoon - - - -
    chicken stock 1/2 cup 43.2 4.236000000000001 3.0239999999999996 1.44
    fish sauce 4 tablespoons 25.2 2.6208 3.6432 0.0072
    brown sugar 2 tablespoons 68.4 17.6562 0.0216 0.0
    zucchini 1/2 cup - - - -
    sugar snap pea 1/2 cup - - - -
    mushroom 1/2 cup - - - -
    bamboo shoot 1/3 cup 13.59 2.6173 1.3087 0.151

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



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