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Tho Ruung Red Curry Stir Fry

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.3423
Energy (kCal)416.9767
Carbohydrates (g)38.8824
Total fats (g)28.9588
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Whisk together curry paste, sugar, garlic, and 2 tbsp water in small bowl. Set aside. | 2. Heat oil in wok or large skillet over medium-high heat. Add eggplant and onion, and cook 5 minutes, or until eggplant is browned. | 3. Stir in curry mixture, and cook 30 seconds, or until vegetables are coated. | 4. Add mustard greens, and cook 1 to 2 minutes, or until leaves are wilted. Stir in coconut milk and 1 1/2 cups water, and season with salt, if desired. | 5. Cover, and bring to a simmer. Reduce heat to medium-low, and simmer 10 to 15 minutes, or until eggplant is tender. Serve with lime wedges. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    thai red curry paste 2 tablespoons - - - -
    sugar 1 tablespoon 55.062 13.7724 0.0 0.0
    garlic clove 1 garlic minced - - - -
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    eggplant 1 cups cut round 20.5 4.8216 0.8036 0.1476
    onion 1 quartered sliced - - - -
    swiss chard 1 lb trimmed cut 86.1827 16.9644 8.1647 0.9072
    coconut milk 1/4 cup 138.0 3.324 1.374 14.304
    lime wedge - - - -

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



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