Thai Vegetable Curry Recipe

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Ingredients:

Serving

2 tbsp vegetable oil (25ml)
2 cups onions, chopped (500ml)
2 tbsp gingerroot, chopped (25ml)
2 tbsp garlic, chopped (25ml)
2 tsp thai red curry paste (10ml)
2 cups japanese eggplants, sliced 1/2 inch thick (500ml)
2 cups zucchini, sliced 1/2 inch thick (500ml)
2 cups brown button mushrooms, sliced (500ml)
1 (400 ml) can coconut milk
1 cup chicken stock (500ml) or 1 cup fish stock (500ml)
2 tbsp lime juice (25ml)
2 tbsp lime rind, grated (25ml)
2 tbsp fish sauce (25ml)
1 tsp sugar (5ml)
1/4 cup coriander (50ml) or 1/4 cup mint, chopped (50ml)

Directions:

Heat oil in a skillet or wok over medium high heat.
Add onion and saute for 1 minute then add ginger and garlic, stir-fry another 30 seconds.
Add curry paste and stir-fry 1 minute longer or until ingredients are combined.
Add eggplant and zucchini and saute until well combined, about 2 minutes.
Add mushrooms and stir-fry a minute longer.
Stir in coconut milk, stock, lime juice, rind, fish stock and sugar and bring to a boil.
Reduce heat and simmer for 15 minutes or until vegetables are cooked.
Stir in corrinder.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	180.34 Kcal (755 kJ)
Calories from fat	71.22 Kcal
		% Daily Value*
Total Fat	7.91g	12%
Cholesterol	1.8mg	1%
Sodium	843.46mg	35%
Potassium	1118.3mg	24%
Total Carbs	21.95g	7%
Sugars	8.23g	33%
Dietary Fiber	4.96g	20%
Protein	8.87g	18%
Vitamin C	62.8mg	105%
Iron	2.2mg	12%
Calcium	94.9mg	9%

Amount Per 100 g
Calories	48.02 Kcal (201 kJ)
Calories from fat	18.96 Kcal
		% Daily Value*
Total Fat	2.11g	12%
Cholesterol	0.48mg	1%
Sodium	224.6mg	35%
Potassium	297.78mg	24%
Total Carbs	5.84g	7%
Sugars	2.19g	33%
Dietary Fiber	1.32g	20%
Protein	2.36g	18%
Vitamin C	16.7mg	105%
Iron	0.6mg	12%
Calcium	25.3mg	9%

* 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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