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Ingredients
US|METRIC
4 SERVINGS
- 1 butternut squash (small, cubed)
- 1 cup baby spinach (tightly packed, or normal spinach chopped)
- 1 Tbsp. vegetable oil (or coconut oil)
- 3/4 cup onions (chopped)
- 3 Tbsp. celery (chopped)
- 1 1/2 tsp. ginger (grated)
- 2 Tbsp. Thai red curry paste
- 1 Tbsp. curry powder
- salt (to taste)
- 1 tsp. fish sauce
- 2 tsp. brown sugar
- 3/4 cup vegetable stock
- 1 cup coconut milk (thick, or coconut cream)
- 1 handful thai basil leaves (torn toughly)
- peanuts (Roasted and crushed)
- roasted cashews
- coriander leaves (Fresh)
- lime wedges
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NutritionView More
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300Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories300Calories from Fat200 |
% DAILY VALUE |
Total Fat22g34% |
Saturated Fat13g65% |
Trans Fat0g |
Cholesterol |
Sodium510mg21% |
Potassium790mg23% |
Protein5g |
Calories from Fat200 |
% DAILY VALUE |
Total Carbohydrate28g9% |
Dietary Fiber6g24% |
Sugars8g |
Vitamin A260% |
Vitamin C70% |
Calcium10% |
Iron20% |
* 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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Reviews(1)
D. Luce 5 years ago
The recipe calls for fish sauce and brown sugar but never gives directions on when to add them