from The Best of Thai and Vietnamese Cooking
Heat the oil in a fry pan over moderate heat. Add the shallots, galanga, and red curry paste and stir until fragrant, about 1 minute. Add 2 tbs of the coconut milk and let the mixture bubble for 2 minutes. Add the remaining coconut milk and bring to a slow boil. Reduce the heat and add the green beans, bamboo shoots, and carrots. Cover and simmer until vegetables are just softened, about 5 minutes. Add the zucchini, soy sauce, salt and sugar and cook until last vegetable begins to wilt. Stir in the lime leaves and basil leaves and remove from heat. Serve immediately with steamed rice.
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Serving Size: 1 Serving (315g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 297 | ||
Calories from Fat: 245 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.2g | 36 % | |
Saturated Fat 21.7g | 108 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 2236.6mg | 77 % | |
Potassium 728.6mg | 19 % | |
Total Carbohydrate 14.1g | 4 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 10.7g | ||
Protein 5.5g | 8 % | |
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: 297
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