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Thai Red Curry With Vegetables Recipe

Thai Red Curry With Vegetables Recipe

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Ingredients:

Serving

1 (14 oz) can thai kitchen pure coconut milk
1 -4 tbsp thai kitchen red curry paste
2 -3 tbsp thai kitchen premium fish sauce
2 tbsp brown sugar
1 1/2 cups assorted fresh vegetables, cut into 1 inch pieces (like cauliflower , red bell pepper , onions , eggplant , mushrooms , zucchini , peas , or your favorite combi)
1 (8 oz) can bamboo shoots, rinsed and drained

Directions:

In a 2 quart saucepan, bring the coconut milk, curry paste, fish sauce and brown sugar to a boil.
Add the vegetables and bamboo shoots, reduce the heat and simmer for 15 minute, or until the vegetables are tender.
Serve over steamed jasmine rice.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	529.28 Kcal (2216 kJ)
Calories from fat	136.02 Kcal
		% Daily Value*
Total Fat	15.11g	23%
Sodium	799.39mg	33%
Potassium	354.73mg	8%
Total Carbs	79.93g	27%
Sugars	19.17g	77%
Dietary Fiber	6.48g	26%
Protein	17.66g	35%
Vitamin C	18.1mg	30%
Calcium	31.2mg	3%

Amount Per 100 g
Calories	418.97 Kcal (1754 kJ)
Calories from fat	107.67 Kcal
		% Daily Value*
Total Fat	11.96g	23%
Sodium	632.78mg	33%
Potassium	280.8mg	8%
Total Carbs	63.27g	27%
Sugars	15.18g	77%
Dietary Fiber	5.13g	26%
Protein	13.98g	35%
Vitamin C	14.3mg	30%
Calcium	24.7mg	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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