From Thug Kitchen
Heat the oil in a medium stock pot over medium heat. Add the onion and sautee until lightly golden; about 3 minutes. Add the green beans, zucchini, and bell pepper and cook until they begin to soften; about 3 minutes. Add the garlic, ginger, and curry paste and cook for 30 seconds. Add the soy sauce, coconut milk and broth, and lower to a gentle simmer.
Add the mango and tofu. Reduce heat to low and cook until mango is tender; about 5-8 minutes. Turn off the heat and add lime juice. Serve over brown rice.
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Serving Size: 1 Serving (429g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 333 | ||
Calories from Fat: 208 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.1g | 31 % | |
Saturated Fat 17.6g | 88 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 396.4mg | 14 % | |
Potassium 811.4mg | 21 % | |
Total Carbohydrate 25.1g | 7 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 20.6g | ||
Protein 12.4g | 18 % | |
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: 333
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