My Veggie & Pork Thai Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Onions, raw, 1 medium (2-1/2" dia) Garlic, 3 cloves4 T Fresh Lemongrass, bruised and pureedCarrots, raw, 1 mediumZucchini, baby, 4 mediumCauliflower, raw, 1 head, medium (5-6" dia)Sweet potato, 1 sweetpotato, 5" long (remove)*BECEL oil, 2 tbspPork Tenderloin, 20 oz*Pea Pod, 32 oz*mushroom, Cremini 1 mushroom (20g), 6 serving*Victorian Epicure Thai Blend (1 Tsp / 5 mL / 2.8 g)*Fish Sauce, 2 tbsp*Curry Paste, Green, Thai Kitchen, 2 tbsp*Coconut (unsweetened), 50 gram(s) *Coconut Milk, Thai Kitchen, Light 2oz=1 serving, 12 oz
Chop garlic, onion and lemon grass and saute in pan with oil.
Add chopped carrots & sweet potato. Add coconut milk. fish sauce and curry paste. Stir to blend. Cook 45 mins, add zucchini and cauliflower. Stir and continue to cook another 30 minutes. Add mushrooms and pea pods and cook 10 more minutes. Serve with Jasmine Rice
Serving Size: Makes 12 1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user KIMMINY.
Add chopped carrots & sweet potato. Add coconut milk. fish sauce and curry paste. Stir to blend. Cook 45 mins, add zucchini and cauliflower. Stir and continue to cook another 30 minutes. Add mushrooms and pea pods and cook 10 more minutes. Serve with Jasmine Rice
Serving Size: Makes 12 1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user KIMMINY.
Nutritional Info Amount Per Serving
- Calories: 253.2
- Total Fat: 10.3 g
- Cholesterol: 37.3 mg
- Sodium: 329.1 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 5.2 g
- Protein: 19.9 g
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