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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 376.0
  • Total Fat: 29.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 963.3 mg
  • Total Carbs: 23.4 g
  • Dietary Fiber: 5.8 g
  • Protein: 7.8 g

View full nutritional breakdown of Yellow Thai Vegetable Curry calories by ingredient
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Yellow Thai Vegetable Curry

Submitted by: GLOBETREKKER78

Introduction

Very authentic absolutely delicious recipe. Tastes better than most restaurant food. Very good one to make when friends come over for dinner. Very authentic absolutely delicious recipe. Tastes better than most restaurant food. Very good one to make when friends come over for dinner.
Number of Servings: 4

Ingredients

    Paste:
    Shallots, 5 tbsp chopped (remove)
    8 dried red chillis, cooked for 40mins, chopped
    Pepper, black, 1 tsp (remove)
    *Coriander seed, 2 tsp (remove)
    *Cumin seed, 2 tsp (remove)
    Ginger Root, 1 tsp (remove)
    Galangal 1.5 tbsp or if you cant get it just add more ginger
    Turmeric, ground, 1 tsp (remove)
    Garlic, 5 clove (remove)
    Lemon grass (citronella), fresh, 2 stalks
    *Shrimp Paste, 1tsp
    *Lime zest per tsp, 1 tsp (remove)


    Olive Oil, 2 tbsp (remove)
    Green Beans 150g
    Baby Corn, 150 gram(s) (remove)
    Eggplant, fresh, 1 small eggplant, peeled and chopped
    Cauliflower, raw, 100 grams (remove)
    Zucchini, baby, 2 medium (remove)
    Peppers, sweet, red, fresh, 1 medium, thinly sliced
    *Fish Sauce, 1.5 tbsp (remove)
    *Palm Sugar, 1 tsp (remove)
    Cilantro, raw, 4 tbsp (remove)
    150ml veg stock
    Coconut Milk, 400ml or to taste. Can also use coconut cream instead for thicker consistency

Directions

1. Place all paste ingredients into mixer adding bit of oil if it gets stuck or water.
2. Heat oil in wok. Add 2tbsp paste to the pan. Fry until it starts to separate.
3. Add coconut milk/cream and stock.
4. Add veg - make sure all choppped up similar size. Cook until required consistency - about 10 minutes.
5. Add palm sugar and fish sauce.
6. Serve with rice and place chopped cilantro on top and chopped chilli for extra heat.

Number of Servings: 4

Recipe submitted by SparkPeople user GLOBETREKKER78.






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Member Ratings For This Recipe

  • labeled as vegan but has shrimp paste and fish paste ? ew
    I want to try without the meat pastes I guess. - 4/13/12

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  • Yum! Will make this one again. - 2/16/11

    Reply from GLOBETREKKER78 (4/19/11)
    Thanks! Smells fantastic too. I made it for a dinner party once and everyone preferred it to the duck dish!


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