Thai Red Veg Curry - Bok choy, Carrots, Mush, Pepper, Green Beans, Bamboo shoots

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 314.2
  • Total Fat: 27.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 901.7 mg
  • Total Carbs: 15.9 g
  • Dietary Fiber: 3.7 g
  • Protein: 6.4 g

Submitted by:

Introduction

Good with Jasmine Rice Good with Jasmine Rice
Number of Servings: 4

Ingredients

    1 tbsp Canola Oil
    4 cloves garlic, chopped
    1 - inch piece ginger, finely chopped
    2 tbsp red curry paste
    2 tbsp soy sauce
    1 cup bok choy
    1 cup red pepper
    1 cup green beans (snap)
    1 cup carrots
    1 cup mushroom
    1 cup bamboo shoots
    10 basil leaves
    1 - 14 oz coconut milk

    Saute Garlic & Ginger in Oil for a minute or two, then add Curry Paste and saute for a few seconds, add Soy Sauce & Stir.

    Add Vegetables, starting with the ones that need to cook the longest, cover over low heat until tender.

    Add Basil Leaves & Coconut Milk & stir until heated through, then serve.

Directions

Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user LRENAUD1.

Rate This Recipe