Try this Thai Veggie Curry recipe, or contribute your own.
Suggest a better descriptionSource: Ali Owens
Sauté veggies in peanut or olive oil over medium heat for about 5 minutes, add minced garlic and ginger and cook for a couple minutes until golden brown. Then add 2 tbsp red curry paste, one can of coconut milk, and chickpeas if desired. Simmer until sauce thickens. Remove from heat and add soy sauce and rice vinegar to taste (I start with about a tablespoon of each and taste, then add more as needed so I don’t overdo it). Serve over rice and garnish with cilantro and crushed peanuts. SO GOOD, healthy, and the whole family loves it!
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Serving Size: 1 Serving (197g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 466 | ||
Calories from Fat: 90 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10g | 13 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 13.2mg | 0 % | |
Potassium 647.4mg | 17 % | |
Total Carbohydrate 81.4g | 24 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 77.3g | ||
Protein 13.5g | 19 % | |
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: 466
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