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Thai Panang Curry with Vegetables
COOKIE AND KATE17Ingredients
45Minutes
610Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/4 cups brown Jasmine rice (or long-grain brown rice, rinsed, optional)
- 1 Tbsp. coconut oil (or olive oil)
- 1 yellow onion (or small white, chopped, about 1 cup)
- 1 pinch salt (more to taste)
- 1 red bell pepper (sliced into thin, ¼” wide strips)
- 1 Orange (yellow, or green bell pepper, sliced into thin, ¼” wide strips)
- 3 carrots (peeled and sliced on the diagonal into ¼” thick rounds, about 1 cup)
- 2 cloves garlic (pressed or minced)
- 2 Tbsp. panang curry paste (*, use 1 for mild or 2 for spicy)
- 14 oz. coconut milk (regular)
- 1/2 cup water
- 2 Tbsp. peanut butter
- 1 Tbsp. tamari sauce
- 1 1/2 tsp. coconut sugar (or brown sugar)
- 2 tsp. fresh lime juice (to taste)
- Thai basil (optional)
- Sriracha sauce (optional)
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NutritionView More
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610Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories610Calories from Fat300 |
| % DAILY VALUE |
| Total Fat33g51% |
| Saturated Fat25g125% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium490mg20% |
| Potassium810mg23% |
| Protein11g |
| Calories from Fat300 |
| % DAILY VALUE |
| Total Carbohydrate72g24% |
| Dietary Fiber10g40% |
| Sugars11g |
| Vitamin A170% |
| Vitamin C130% |
| 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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