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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. coconut oil
- 1/2 onion (sliced)
- 2 garlic cloves (chopped)
- 1 red chile (small, chopped)
- 6 1/4 inches fresh ginger (slices)
- 1 lemongrass stalk (cut into 2-inch sticks and smashed)
- 2 Tbsp. curry paste (red Thai)
- 29 oz. chicken broth (or vegetable broth for vegan)
- 13.5 oz. full fat coconut milk
- 1 red bell pepper (deseeded, cut in half across the middle, and sliced into strips)
- 8 oz. white mushrooms (sliced)
- 12 oz. firm silken tofu (cubed OR)
- 2 chicken breasts (raw, cut into bite-sized pieces)
- 8 oz. bamboo shoots (drained)
- 3 Tbsp. fish sauce (nampla to taste, or soy sauce for vegan)
- 4 Tbsp. fresh lime juice
- 2 Tbsp. coconut sugar
- 3 green onions (sliced on the bias)
- 1/4 cup cilantro (chopped)
- 2 zucchinis (large, spiralized)
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NutritionView More
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600Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories600Calories from Fat330 |
| % DAILY VALUE |
| Total Fat37g57% |
| Saturated Fat27g135% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium1320mg55% |
| Potassium2060mg59% |
| Protein42g |
| Calories from Fat330 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber6g24% |
| Sugars18g |
| Vitamin A25% |
| Vitamin C120% |
| Calcium10% |
| 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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