Thai Vegetable Curry Recipe

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Ingredients:

Serving

1 onion, cut in thin wedges
1 -2 tsp minced garlic
1 tsp minced ginger
1 1/2 tbsp red curry paste
600 ml vegetable stock (if not vegetarian chicken stock can also be used, which i find adds another layer of flavour)
3 kaffir lime leaves
250 g sweet potatoes, diced
250 g pumpkin, diced
8 baby corn, cut into thirds (or quarters )
1 zucchini (or 1/2 and 1/2 of each!) or 1 eggplant, diced (or 1/2 and 1/2 of each!)
125 g green beans, chopped
80 g button mushrooms, sliced
1 (200 g) tin bamboo shoots (optional)
pepper

Directions:

In a large fry pan saute onion, garlic and ginger for 3 minutes. Stir in curry paste and fry for a further 3 minutes, stirring constantly.
Add the stock and kaffir lime leaves, bring to boil and add pepper to taste. Reduce heat and simmer for 2 minutes.
Add sweet potato and pumpkin, cover pan and simmer for 10 minutes. Add the baby corn, zucchini/eggplant, beans, mushrooms and bamboo shoots (if using). Cover and simmer for 10-15 minutes or until vegetables are tender.
Remove kaffir lime leaves and serve on a bed of steamed rice.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	823.9 Kcal (3450 kJ)
Calories from fat	48.31 Kcal
		% Daily Value*
Total Fat	5.37g	8%
Sodium	23677.37mg	987%
Potassium	1099.05mg	23%
Total Carbs	165.18g	55%
Sugars	12.24g	49%
Dietary Fiber	10.04g	40%
Protein	8.94g	18%
Vitamin C	28.6mg	48%
Vitamin A	0.7mg	23%
Iron	4.2mg	23%
Calcium	56.6mg	6%

Amount Per 100 g
Calories	151.49 Kcal (634 kJ)
Calories from fat	8.88 Kcal
		% Daily Value*
Total Fat	0.99g	8%
Sodium	4353.66mg	987%
Potassium	202.09mg	23%
Total Carbs	30.37g	55%
Sugars	2.25g	49%
Dietary Fiber	1.85g	40%
Protein	1.64g	18%
Vitamin C	5.3mg	48%
Vitamin A	0.1mg	23%
Iron	0.8mg	23%
Calcium	10.4mg	6%

* 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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