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Ingredients
US|METRIC
4 SERVINGS
- 13.66 oz. gluten (Thai Kitchen®, Free Unsweetened Coconut Milk)
- 1 cup organic vegetable stock (Kitchen Basics®, or water)
- 1/4 cup basil leaves (chopped)
- 2 Tbsp. brown sugar
- 4 Tbsp. gluten (Thai Kitchen®, Free Green Curry Paste)
- 2 tsp. salt
- 3 cups vegetables (assorted cut-up, such as red bell pepper, zucchini and peas)
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Directions
- MIX coconut milk, stock, basil, brown sugar, green curry paste and salt in medium saucepan until well blended. Bring to boil in medium heat. Reduce heat to low; simmer 15 minutes.
- STIR in vegetables. Simmer 5 minutes or until vegetables are tender. Serve over cooked jasmine rice, if desired.
NutritionView More
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500Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories500Calories from Fat25 |
% DAILY VALUE |
Total Fat3.5g5% |
Saturated Fat |
Trans Fat |
Cholesterol |
Sodium1500mg63% |
Potassium380mg11% |
Protein84g |
Calories from Fat25 |
% DAILY VALUE |
Total Carbohydrate36g12% |
Dietary Fiber6g24% |
Sugars5g |
Vitamin A130% |
Vitamin C20% |
Calcium20% |
Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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