Thai Green Curry with Roasted Vegetables
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Thai Green Curry with Roasted Vegetables calories by ingredient
Introduction
This is the basic recipe for making a flavourful and diverse dish, which has become a staple in my home.Add protein if you wish (chicken, tofu, or fish are best).
Serve over brown rice or another whole grain, or stuff into pita pockets for a tasty sandwich. This is the basic recipe for making a flavourful and diverse dish, which has become a staple in my home.
Add protein if you wish (chicken, tofu, or fish are best).
Serve over brown rice or another whole grain, or stuff into pita pockets for a tasty sandwich.
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
Tips
If using this recipe in conjunction with the Nutrition Log, don't forget to add any extras - proteins added to the curry, or grain/pita added for serving.
Directions
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.