Try this Mushroom Curry recipe, or contribute your own.
Suggest a better description*Asian stores sell dried galangal, laos or kha in pieces or ground into a powder. You can substitute one teaspoon grated fresh gingerroot for galangal powder. In a large saucepan, mix coconut milk and galangal. Bring to a boil over medium heat. Add lime leaves, salt, soy sauce and rice syrup. Reduce heat to low and simmer for 15 minutes. Add mushrooms, green beans, black pepper and red pepper flakes. Simmer, uncovered, until beans are tender-crisp, about 5 to 10 minutes. Spoon hot mixture over rice. Garnish with fresh mint and lime wedges, and serve. Source: Vegetarian Gourmet/Spring 94/MM by DEEANNE File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (199g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 127 | ||
Calories from Fat: 120 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.3g | 18 % | |
Saturated Fat 11.2g | 56 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 1.2mg | 0 % | |
Sodium 203.3mg | 7 % | |
Potassium 145.6mg | 4 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 2.2g | ||
Protein 1.6g | 2 % | |
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: 127
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