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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. oil
- 6 tsp. Thai Kitchen Red Curry Paste
- 2 cans coconut milk
- 1/2 Japanese eggplant (diced into large chunks)
- 1 white onion (large, diced into large chunks)
- 15 oz. baby corn (rinsed and drained)
- 1 bell pepper (large, or capsicum cut into large chunks-any color is fine)
- 14 oz. firm tofu (drained and cut into cubes)
- 4 Tbsp. soy sauce (depending on your taste)
- 1 lime
- 4 tsp. Sriracha hot sauce (depending on your spice preference)
- 2 Tbsp. tamarind paste
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NutritionView More
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750Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories750Calories from Fat580 |
| % DAILY VALUE |
| Total Fat64g98% |
| Saturated Fat43g215% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium1270mg53% |
| Potassium1050mg30% |
| Protein24g |
| Calories from Fat580 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber12g48% |
| Sugars13g |
| Vitamin A10% |
| Vitamin C70% |
| Calcium70% |
| Iron45% |
* 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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