Thai Red Vegetable Curry Recipe

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Ingredients:

Serving

2 tbsp olive oil
5 cm fresh gingerroot, peeled and cut into thin matchsticks
3 garlic cloves, thinly sliced
2 tbsp thai red curry paste
400 g coconut milk
2 tbsp light brown sugar
1 lime , juice of
2 tbsp light soy sauce
150 ml vegetable stock
1 bunch basil , cut into strips
350 g prepared pumpkin , roasted and cubed ( butternut or jap)
100 g fine green beans, trimmed and halved
100 g baby corn , halved lengthways
1 red capsicum, stalk and seeds removed , cut into strips

Directions:

For the curry base, heat the oil in a large frying pan. Add the ginger and garlic and cook gently for 1 minute without browning. Add curry paste and cook, stirring, for 2 minutes. Add the coconut milk, sugar, lime juice, soy sauce and stock and simmer for a further 2 minutes.
Stir in the pumpkin and beans and simmer for 6 minutes. Add the sweet corn and red capsicum and simmer for a further 5 to 6 minutes until all the vegetables are tender. Stir in the basil leaves and serve with some steamed rice.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	676.2 Kcal (2831 kJ)
Calories from fat	361 Kcal
		% Daily Value*
Total Fat	40.11g	62%
Cholesterol	36.75mg	12%
Sodium	6724.31mg	280%
Potassium	597.94mg	13%
Total Carbs	70.32g	23%
Sugars	9.77g	39%
Dietary Fiber	4.44g	18%
Protein	9.07g	18%
Vitamin C	15.3mg	25%
Iron	3.8mg	21%
Calcium	130.3mg	13%

Amount Per 100 g
Calories	209.79 Kcal (878 kJ)
Calories from fat	112 Kcal
		% Daily Value*
Total Fat	12.44g	62%
Cholesterol	11.4mg	12%
Sodium	2086.17mg	280%
Potassium	185.51mg	13%
Total Carbs	21.81g	23%
Sugars	3.03g	39%
Dietary Fiber	1.38g	18%
Protein	2.81g	18%
Vitamin C	4.7mg	25%
Iron	1.2mg	21%
Calcium	40.4mg	13%

* 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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