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Vegetables in Thai Red Curry with Sweet Potato Noodles
FROM A CHEF’S KITCHEN14Ingredients
50Minutes
670Calories
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Ingredients
US|METRIC
2 SERVINGS
- 2 Tbsp. canola oil
- 1 onion (medium, halved and thinly sliced)
- 1 red bell pepper (cut into 1-inch chunks)
- 1 handful green beans (cut or broken into 1½-inch pieces, about 1 cup)
- 1 eggplant (small, cubed)
- 4 cloves garlic (chopped)
- 2 medium tomatoes (cored, seeded and chopped)
- 1 sweet potato (medium, peeled and spiralized)
- 15 oz. coconut milk
- 2 cups vegetable broth
- 2 Tbsp. red curry paste (or to taste)
- 2 Tbsp. fresh lime juice
- 1 Tbsp. fish sauce (regular or vegan, soy sauce, regular or gluten-free or coconut aminos)
- 1 bunch fresh basil (Thai if you can find it, leaves torn, reserving some for garnish, optional)
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NutritionView More
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670Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories670Calories from Fat470 |
% DAILY VALUE |
Total Fat52g80% |
Saturated Fat36g180% |
Trans Fat |
Cholesterol |
Sodium1380mg57% |
Potassium1650mg47% |
Protein10g |
Calories from Fat470 |
% DAILY VALUE |
Total Carbohydrate51g17% |
Dietary Fiber15g60% |
Sugars21g |
Vitamin A220% |
Vitamin C160% |
Calcium10% |
Iron25% |
* 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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