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Thai Green Curry With Vegetables and Tofu
MY COOKING JOURNEY23Ingredients
60Minutes
420Calories
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Ingredients
US|METRIC
4 SERVINGS
- 5 Tbsp. lemon grass (2 stalk)
- 5 green chilies (yielded pretty hot paste, so adjust based on your spice level)
- 4 garlic
- 1 inch galangal (piece , substitute tender ginger)
- 1/2 cup cilantro leaves (and stem chopped)
- 1/2 cup basil
- 1 tsp. cumin powder (roasted)
- 2 tsp. coriander (dry roasted until fragrant)
- 8 peppercorn (dry roasted until fragrant)
- 2 shallot (substitute ¼ cup of red onion)
- 1 Tbsp. soy sauce
- 6 kaffir lime leaves (substitute with 1 tbsp lime zest + 1 tbsp lime juice)
- 1/4 cup green curry paste
- 2 cups coconut milk
- 1 cup broccoli (florets removed)
- 1 carrot (chopped)
- 1 onion (sliced)
- 1 bell pepper (chopped)
- 1/2 cup baby corn
- 1 pkg. tofu (drained and shallow fried)
- salt (to taste)
- 1 Tbsp. oil
- 3 basil (for garnish, optional)
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NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories420Calories from Fat300 |
% DAILY VALUE |
Total Fat33g51% |
Saturated Fat25g125% |
Trans Fat |
Cholesterol |
Sodium540mg23% |
Potassium1010mg29% |
Protein8g |
Calories from Fat300 |
% DAILY VALUE |
Total Carbohydrate33g11% |
Dietary Fiber7g28% |
Sugars10g |
Vitamin A100% |
Vitamin C330% |
Calcium10% |
Iron30% |
* 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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