Thai Red Curry

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 350.7
  • Total Fat: 10.3 g
  • Cholesterol: 26.2 mg
  • Sodium: 520.2 mg
  • Total Carbs: 43.1 g
  • Dietary Fiber: 7.6 g
  • Protein: 21.7 g

View full nutritional breakdown of Thai Red Curry calories by ingredient
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I add extra broth so it's more like soup I add extra broth so it's more like soup
Number of Servings: 6


    4 cups vegetable stock (I used Kitchen Basics)
    2 TB Red Curry Paste (I used Thai Kitchen-it's spicy so start with 1 TB and add from there)
    2 tsp minced garlic
    3 medium onions, diced
    1 large red pepper, sliced
    2 medium large sweet potatoes, cut into bite size chunks
    1 1/4 pounds broccoli cut into bite size pieces
    1 pound flank steak cut into thin strips
    1 can Light Coconut milk (I used Trader Joe's)


Makes six servings of about 2 1/2 cups each. Heat up a large pot on the stove with 1/2 cup of the broth. Add the garlic and onions and saute for about 5 min. Stir in 1 TB of the Curry Paste-2 If you like it spicy. While it's sauteing, peel and cut up the sweet potatoes. Add the sweet potatoes to the pot along with the rest of the broth. Bring the pot up to a simmer. Cut up the red pepper and add to the pot. Slice up the beef and add to the pot. After about 15 minutes, the sweet potatoes should be tender. I put the broccoli at the top of the pot and put the lid on. I steam it for about 5 minutes and then pour in the coconut milk. It's ready to eat. For a more robust meal, eat it over brown rice or whole wheat couscous.

Number of Servings: 6

Recipe submitted by SparkPeople user CIELBEE.

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