Thai Vegetable Curry Recipe
Recipe By Chisel And Fork
Packed with more vegetables than you can count on top of the explosion of flavors makes this thai curry tough to beat.
3.5
13 Rating -
Rate
1hr total
20minsPrep
40minsCook
1hr total
20m.Prep
40m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Thai Vegetable Curry Recipe
- 0.17 can Chickpeas, drained and rinsed
- 0.08 cup Raw peanuts
- 0.08 cup Raw cashews
- 1/2 tablespoon Olive oil
- 0.17 tablespoon Honey
- 0.08 teaspoon Salt
- 1/25 teaspoon Cayenne
- 0.33 cup Water
- 0.17 cup Basmati or jasmine rice
- 0.17 tablespoon Unsalted butter
- 0.33 Zest and juice lime
- 0.08 cup Fresh cilantro, chopped
- 0.08 teaspoon Salt
- 0.33 tablespoon Coconut oil
- 0.33 Red bell peppers, seeds removed and sliced
- 0.67 Carrots, peeled and shaved into ribbons with vegetable peeler
- 0.33 cup Broccoli florets
- 0.67 Garlic cloves, minced
- 0.17 tablespoon Grated fresh ginger
- 0.33 tablespoon Thai red curry paste
- 0.17 can Full fat coconut milk
- 0.17 cup Water
- 0.33 tablespoon Fish
- 0.17 tablespoon Low sodium soy sauce
- 0.17 tablespoon Chili garlic sauce
- 0.08 cup Fresh cilantro, chopped
- 0.17 Mango, diced into 1/2 cubes
Nutrition
value
value
0
0 per serving
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
Recipe By Chisel And Fork