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Vegetarian Thai Red Curry (from scratch)
CAROLINE'S COOKING21Ingredients
30Minutes
440Calories
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Ingredients
US|METRIC
3 SERVINGS
- 2 red chilis
- 1 Tbsp. ginger (chopped, approx 1 1/4in/3cm)
- 1/4 red onion (or 1 shallot)
- 3 cloves garlic
- 1 Tbsp. lemongrass (paste or 1 stalk, finely chopped)
- 1 Tbsp. cilantro (/coriander stalks)
- 2 tsp. ground coriander
- 1 tsp. ground cumin
- 1/2 tsp. chili powder (or more if you want it hotter)
- 1 tsp. soy sauce
- 1 Tbsp. tomato paste (/puree)
- 2 Tbsp. coconut milk
- 2 tsp. tamarind paste (less if concentrated)
- 8 oz. asian eggplant (225g aubergine)
- 6 oz. bok choy
- 1 large carrot
- 1/2 red pepper
- 3 oz. asparagus
- 2 cups stock (light, vegetable, to keep recipe vegan, or chicken if not)
- 1 cup coconut milk
- 3 oz. somen noodles (1 bundle)
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NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories440Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat19g95% |
| Trans Fat |
| Cholesterol<5mg2% |
| Sodium970mg40% |
| Potassium1070mg31% |
| Protein14g |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate48g16% |
| Dietary Fiber8g32% |
| Sugars12g |
| Vitamin A150% |
| Vitamin C100% |
| Calcium15% |
| 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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