Thai Red Curry Vegetables Recipe

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Ingredients:

Serving

1 tbsp vegetable oil
1 onion
1 large carrots
1 stalk celery
1/2 bell pepper
1 (8 oz) can bamboo shoots, strips, drained
1 small savoy cabbage, thinly sliced (or 1/2 large head )
1 head bok choy, green parts only, sliced
1 head broccoli, cut into florets
1 cup button mushroom, sliced
1 zucchini , sliced into half moons
3 tbsp red curry paste
1 (14 oz) can light coconut milk
fresh basil, cut into strips (if you can find thai basil or holy basil, use it)

Directions:

In large, deep skillet, heat oil and saute onions, carrots, and celery for a minute or two.
Add the rest of the vegetables and saute for another two or three minutes.
Add curry paste and stir until all vegetables are coated.
Stir in coconut milk. The vegetables should be nicely coated. If more liquid is needed, stir in a little vegetable stock or water.
Let cook, stirring frequently, until vegetables are cooked to the doneness that you like.
Salt to taste, and serve over jasmine rice or brown rice, sprinkled with basil.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	106.37 Kcal (445 kJ)
Calories from fat	73.23 Kcal
		% Daily Value*
Total Fat	8.14g	13%
Sodium	80.59mg	3%
Potassium	266.41mg	6%
Total Carbs	7.76g	3%
Sugars	2.8g	11%
Dietary Fiber	2.61g	10%
Protein	1.76g	4%
Vitamin C	38mg	63%
Vitamin A	0.4mg	15%
Iron	5.5mg	30%
Calcium	26.8mg	3%

Amount Per 100 g
Calories	95.73 Kcal (401 kJ)
Calories from fat	65.9 Kcal
		% Daily Value*
Total Fat	7.32g	13%
Sodium	72.53mg	3%
Potassium	239.75mg	6%
Total Carbs	6.99g	3%
Sugars	2.52g	11%
Dietary Fiber	2.35g	10%
Protein	1.58g	4%
Vitamin C	34.2mg	63%
Vitamin A	0.4mg	15%
Iron	4.9mg	30%
Calcium	24.1mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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