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“Thai Panang Curry with Kale and Tofu”
FAT FREE VEGAN RECIPES27Ingredients
60Minutes
540Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 can unsweetened coconut milk (see Substitutes for lower-fat options)
- 1 can bamboo shoots (striped, drained)
- 1 can water chestnuts (drained)
- 1 cup vegetable stock
- 1 Tbsp. brown sugar
- 1 tsp. light soy sauce
- 2 green onions (trimmed and cut into small pieces)
- 2 oz. mushrooms (dried shitake, soaked in water)
- 1 cup green peas (frozen)
- 1/2 bunch kale (trimmed and shredded into pieces, including stalks)
- 2 Thai chilies (small fresh, to taste)
- 1 firm tofu (pack)
- 1 tsp. gingerroot (fresh, peeled and minced)
- 1/4 cup roasted peanuts (salted dry-, coarsely chopped or whole per taste)
- 1 cup cilantro leaves (fresh, slightly shredded)
- 1/2 fresh lime
- 20 Thai chilies (dried small red, stemmed and most of the seeds discarded)
- 1 Tbsp. coriander seeds (whole)
- 1 tsp. cumin seed (whole)
- 10 black peppercorns (or 1 teaspoon freshly ground black pepper)
- 3 stalks lemongrass
- 1/4 cup cilantro leaves (fresh, and stems, coarsely chopped)
- 1/4 cup shallots (coarsely chopped)
- 2 Tbsp. garlic (coarsely chopped)
- 1 Tbsp. galangal (fresh, root or fresh ginger, peeled and coarsely chopped)
- 1 tsp. lime peel (finely minced)
- 1 tsp. salt
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NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories540Calories from Fat300 |
| % DAILY VALUE |
| Total Fat33g51% |
| Saturated Fat23g115% |
| Trans Fat |
| Cholesterol |
| Sodium990mg41% |
| Potassium1390mg40% |
| Protein15g |
| Calories from Fat300 |
| % DAILY VALUE |
| Total Carbohydrate56g19% |
| Dietary Fiber8g32% |
| Sugars9g |
| Vitamin A190% |
| Vitamin C180% |
| Calcium30% |
| 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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