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Thai Vegetable Red Curry (Vegan Recipe)
COOK'S HIDEOUT24Ingredients
45Minutes
180Calories
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Ingredients
US|METRIC
4 SERVINGS
- 6 baby eggplants
- 1 long beans
- 1 red pepper
- 1 cup tofu
- Thai red curry paste (¼cup homemade, or use 2~3tbsp store bought paste)
- 2 coconut milk
- 3 Tbsp. light soy sauce
- 2 Tbsp. palm sugar
- 6 kaffir lime leaves
- chili sauce (like Sriracha - optional, for extra heat)
- salt
- pepper
- 3 Tbsp. thai basil leaves (optional)
- 6 red chilies
- 1 Tbsp. coriander seeds
- 2 tsp. cumin seeds
- 1 shallots
- 3 Tbsp. cilantro stems
- 2 Tbsp. lemongrass
- 2 Tbsp. red chilies (optional)
- 2 Tbsp. garlic
- 1 Tbsp. galangal
- 1 Tbsp. kaffir lime leaves
- 1 tsp. salt
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories180Calories from Fat35 |
| % DAILY VALUE |
| Total Fat3.5g5% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium1510mg63% |
| Potassium910mg26% |
| Protein10g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate32g11% |
| Dietary Fiber9g36% |
| Sugars11g |
| Vitamin A30% |
| Vitamin C80% |
| Calcium30% |
| 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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