My Veggie & Pork Thai Curry
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of My Veggie & Pork Thai Curry calories by ingredient
Number of Servings: 12
Ingredients
-
Onions, raw, 1 medium (2-1/2" dia)
Garlic, 3 cloves
4 T Fresh Lemongrass, bruised and pureed
Carrots, raw, 1 medium
Zucchini, baby, 4 medium
Cauliflower, raw, 1 head, medium (5-6" dia)
Sweet potato, 1 sweetpotato, 5" long (remove)
*BECEL oil, 2 tbsp
Pork 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
Directions
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.