Thai Vegetable Curry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 372.1
  • Total Fat: 29.4 g
  • Cholesterol: 0.6 mg
  • Sodium: 1,356.6 mg
  • Total Carbs: 24.9 g
  • Dietary Fiber: 4.8 g
  • Protein: 8.7 g

View full nutritional breakdown of Thai Vegetable Curry calories by ingredient
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Number of Servings: 4


    2 tbsp Vegetable oil
    2 cups chopped onion
    2 tbsp chopped ginger
    2 tbsp chopped garlic
    2 tsp Thai red curry past or more to taste
    2 cups Asian eggplant sliced 1/2 inch thick
    2 cups zucchini sliced 1/2 inch think
    2 cups sliced brown mushrooms
    one 400 mL can coconut milk
    1 cup fish or chicken stock
    2 tbsp lime juice
    2 tbsp grated lime rind
    2 tbsp fish sauce
    1 tsp sugar
    1/2 cup chopped coriander or mint


1 Heat oil in skillet or wok over medium high. Add onion and saute for 1 minute then add ginger and garlic, stir-fry another r30 second. Add curry paste and stir fry 1 minute longer or until ingredients are combined. Ass eggplant and zucchini and saute until well combined, about 2 minutes. Add mushrooms and stir fry 1 minute longer

2. stir in coconut milk, stock, lime juice and ring, fish sauce and sugar and bring to boil. Reduce heat and simmer for 15 minutes or until vegetables are cooked. stir in coriander.

Number of Servings: 4

Recipe submitted by SparkPeople user MACPHER19.

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