Thai Coconut And Hemp Curry Recipe

Recipe By Slurrp

This Thai coconut and hemp curry is a flavorful and nutritious dish that combines the richness of coconut milk with the nuttiness of hemp seeds. The curry is made with a blend of aromatic spices, including ginger, garlic, and lemongrass, which infuse the dish with a fragrant and zesty flavor. The addition of vegetables like bell peppers, carrots, and broccoli adds a vibrant color and crunch to the curry. Serve this delicious curry over steamed rice for a satisfying and wholesome meal.

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10minstotal
10minsCook
10m.total
10m.Cook
Thai Coconut And Hemp Curry
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Ingredients for Thai Coconut And Hemp Curry Recipe

  • 1/2 tablespoon Oil
  • 1/2 Onion, Diced
  • 1 cloves Cloves Garlic, Minced
  • 1/2 tablespoon Grated Ginger
  • 1/2 stalk Lemongrass, Bruised
  • 1 tablespoon Red Curry Paste
  • 1/2 teaspoon Turmeric Powder
  • 1/2 can Coconut Milk
  • 1/2 cup Vegetable Broth
  • 1/2 Red Bell Pepper, Sliced
  • 1/2 Carrot, Sliced
  • 1/2 cup Broccoli Florets
  • 1 tablespoon Hemp Seeds
  • As required Salt And Pepper, To Taste
  • as per your need Steamed Rice, For Serving
  • as required Fresh Cilantro, For Garnish

Directions: Thai Coconut And Hemp Curry Recipe

Cooking Directions

  • STEP 1.In a large pan, heat some oil and sauté the onions, ginger, and garlic until fragrant.
  • STEP 2.Add the lemongrass, red curry paste, and turmeric powder to the pan and cook for a minute.
  • STEP 3.Pour in the coconut milk and vegetable broth, and bring the mixture to a simmer.
  • STEP 4.Add the bell peppers, carrots, and broccoli to the pan and cook until the vegetables are tender.
  • STEP 5.Stir in the hemp seeds and season the curry with salt and pepper to taste.
  • STEP 6.Serve the Thai coconut and hemp curry over steamed rice and garnish with fresh cilantro.

Cooking Tips

  • For a spicier curry, add more red curry paste or a pinch of chili flakes.
  • You can customize the vegetables in this curry based on your preference.
  • To make it a complete meal, add tofu, chicken, or shrimp for added protein.

Storage and Serving

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry in a pan or microwave until heated through before serving.
  • Garnish with additional fresh cilantro and a squeeze of lime juice for extra freshness.
Nutrition
value
424
calories per serving
32 g Fat17 g Protein20 g Carbs12 g FiberOther

Current Totals

  • Fat
    32g
  • Protein
    17g
  • Carbs
    20g
  • Fiber
    12g

MacroNutrients

  • Carbs
    20g
  • Protein
    17g
  • Fiber
    12g

Fats

  • Fat
    32g

Vitamins & Minerals

  • Calcium
    196mg
  • Iron
    5mg
  • Vitamin A
    2445mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    179mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    126mg
  • Vitamin E
    2mg
  • Copper
    1mcg
  • Magnesium
    314mg
  • Manganese
    3mg
  • Phosphorus
    697mg
  • Selenium
    7mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp