Thai Red Curry Mixed Vegetables
Recipe: #10944
November 03, 2013
Categories: Side Dishes, Beans, Beans (String), Eggplant, Peppers, Asian, Thai, Sunday Dinner, Wok/Stir-Fry, Gluten-Free, Low Carbohydrate, Low Cholesterol Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Spicy, Vegetarian Dinner, Vegan Dinner, more
"A spicy mix that goes well over hot, cooked Jasmine rice."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (182.4 g)
- Calories 206.5
- Total Fat - 19.4 g
- Saturated Fat - 11.7 g
- Cholesterol - 0 mg
- Sodium - 325.1 mg
- Total Carbohydrate - 8.7 g
- Dietary Fiber - 2.9 g
- Sugars - 3 g
- Protein - 3.2 g
- Calcium - 39.6 mg
- Iron - 3 mg
- Vitamin C - 42.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine coconut milk, salt, sugar and tamari. Set aside.
Step 2
Heat oil in a wok over medium heat. Add curry paste and stir fry for 1 minute.
Step 3
Increase heat to high and add beans, eggplant, red pepper and mushrooms. Stir fry until the vegetables are tender crisp.
Step 4
Reduce heat to medium and add coconut milk mixture while stirring. Heat for 1 minute.
Step 5
Serve hot over cooked jasmine rice and garnish with basil leaves and lime zest.
Tips
No special items needed.
0 Reviews
You'll Also Love
