Coconut Curry with Vegetables

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 333.0
  • Total Fat: 9.7 g
  • Cholesterol: 0.9 mg
  • Sodium: 321.5 mg
  • Total Carbs: 57.1 g
  • Dietary Fiber: 5.0 g
  • Protein: 5.9 g

View full nutritional breakdown of Coconut Curry with Vegetables calories by ingredient


Introduction

It's a little spicy, but it is really good and tasty It's a little spicy, but it is really good and tasty
Number of Servings: 4

Ingredients

    7 ounces Coconut milk
    7 ounces Evaported Skim Milk
    1 Tbsp Soy Sauce
    1.5 inch slice ginger root, peeled and shredded
    6-8 kaffir lime leaves ( or zest from 1 Lime)
    4 cups chopped assorted vegetables: zucchini, cauliflower, broccoli, or carrots
    4 cups cooked white rice, or noodles
    10 Fresh Basil Leaves
    1-4 tbsp jalapeno and cilantro

Directions

in a wok or large frying pan, bring the jalapeno peppers, cilantro, coconut milk, and evaporated skim milk to a simmer. Stir in soy sauce, ginger root, lime leaves (lime zest) and vegetables, allow to simmer until vegetables are tender, about 5-10 minutes. Remove and discard lime leaves. Serve over rice or noodles. Use Basil as garnish.

Number of Servings: 4

Recipe submitted by SparkPeople user SKYLARK15.