Thai Panang Curry Bowl Recipe | Yummly

Thai Panang Curry Bowl

VEGAN HERITAGE PRESS
16Ingredients
45Minutes
620Calories
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Ingredients

US|METRIC
  • 1 cup quinoa (rinsed well)
  • 1 1/2 cups vegetable broth
  • 1 garlic clove (crushed)
  • 1/4 teaspoon sea salt
  • 1/2 cup green peas (thawed if frozen)
  • 13.5 ounces coconut milk (divided)
  • 2 tablespoons red curry paste
  • 2 tablespoons peanut butter
  • 3 kaffir lime leaves (2-lobed)
  • 2 tablespoons reduced sodium tamari
  • 1/2 cup water
  • 5 cups vegetables (coarsely chopped, carrot, winter squash, summer squash, green beans)
  • 1 cup red bell pepper (sliced)
  • sea salt
  • black pepper
  • 1/2 cup thai basil (or Genoese basil)
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    NutritionView More

    620Calories
    Sodium80% DV1910mg
    Fat49% DV32g
    Protein41% DV21g
    Carbs23% DV70g
    Fiber64% DV16g
    Calories620Calories from Fat290
    % DAILY VALUE
    Total Fat32g49%
    Saturated Fat21g105%
    Trans Fat
    Cholesterol
    Sodium1910mg80%
    Potassium1150mg33%
    Protein21g41%
    Calories from Fat290
    % DAILY VALUE
    Total Carbohydrate70g23%
    Dietary Fiber16g64%
    Sugars7g14%
    Vitamin A240%
    Vitamin C130%
    Calcium10%
    Iron50%

    * 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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