Try this Thai green curry recipe, or contribute your own.
Suggest a better description1. Warm a large deep-sided skillet over medium heat and add a few teaspoons of oil.
2. Cook onion, ginger, and garlic with a pinch of salt for about 5 minutes, stirring often.
3. Ad carrots and cook additional 3 minutes, stirring occasionally.
4. Add curry paste and stir often for 2 minutes
5. Add coconut milk and sugar and bring to a simmer. Reduce heat as necessary to maintain gentle simmer. Cook until carrots are cooked through - about 5-10 min.
6. Stir in spinach and remove from heat. Add rice vinegar and Yamato. Add salt to taste and enjoy over cooked rice.
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Serving Size: 1 Serving (472g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 638 | ||
Calories from Fat: 542 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 60.2g | 80 % | |
Saturated Fat 53g | 265 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 762.3mg | 26 % | |
Potassium 1213mg | 32 % | |
Total Carbohydrate 27g | 8 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 22.4g | ||
Protein 8.7g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 638
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