Thai Green Curry with Roasted Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
VEGETABLES:1 tbsp Extra Virgin Olive Oil 3/4 cup, pieces or slices Mushrooms, fresh 500 gram(s) Compliments Roasted Vegetables, frozen SAUCE:2 cup Coconut milk (light) 50 gram(s) AROY-D Thai Green Curry Paste 1 tbsp Fish Sauce 2 tsp Granulated Sugar GARNISHES (optional):Peanuts, dry-roasted Lime Juice Thai basil leaves
Heat olive oil in a deep skillet.
(If adding a protein, do so here - saute until browned on the outside and cooked through.)
Saute mushrooms and roasted vegetables until sweating.
Add coconut milk to skillet, and bring to a simmer over medium heat.
Add the fish sauce, curry paste, and sugar, stirring gently until the paste and sugar are fully dissolved and incorporated into the coconut milk to form sauce.
Simmer over medium-low heat for 5-10 minutes to allow curry flavours to penetrate vegetables (and protein).
SERVING SUGGESTIONS:
*Serve curry in a bowl over brown rice, quinoa, or your favourite grain. Garnish to taste with chopped peanuts, lime juice, and Thai basil leaves (optional).
*Cut pita bread in half, split open the pockets. Fill each pita pocket with a half-serving (about a half-cup) of curry. Garnish to taste with chopped peanuts, lime juice, and Thai basil leaves (optional).
Serving Size: makes 4 servings, about 1-cup each
Number of Servings: 4
Recipe submitted by SparkPeople user KALISCHILDE.
(If adding a protein, do so here - saute until browned on the outside and cooked through.)
Saute mushrooms and roasted vegetables until sweating.
Add coconut milk to skillet, and bring to a simmer over medium heat.
Add the fish sauce, curry paste, and sugar, stirring gently until the paste and sugar are fully dissolved and incorporated into the coconut milk to form sauce.
Simmer over medium-low heat for 5-10 minutes to allow curry flavours to penetrate vegetables (and protein).
SERVING SUGGESTIONS:
*Serve curry in a bowl over brown rice, quinoa, or your favourite grain. Garnish to taste with chopped peanuts, lime juice, and Thai basil leaves (optional).
*Cut pita bread in half, split open the pockets. Fill each pita pocket with a half-serving (about a half-cup) of curry. Garnish to taste with chopped peanuts, lime juice, and Thai basil leaves (optional).
Serving Size: makes 4 servings, about 1-cup each
Number of Servings: 4
Recipe submitted by SparkPeople user KALISCHILDE.
Nutritional Info Amount Per Serving
- Calories: 214.8
- Total Fat: 14.4 g
- Cholesterol: 0.0 mg
- Sodium: 1,209.8 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 3.5 g
- Protein: 5.3 g
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