Veggie Red Coconut Curry Recipe
Recipe By Serious Eats
To make it is so simple. I pre-boil yams, broccoli, green beans, peppers, and carrots, and then stew them in a sauce made from coconut milk and curry paste. The result is luscious and creamy, but also spicy, tart, and nose-soakingly pungent from the garlic and galangal.
5
27 Rating -
Rate
Vegdiet
15minstotal
15m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Veggie Red Coconut Curry Recipe
- As required Kosher salt
- 0.19 pound Yam, peeled, in a 1/2 inch dice
- 1.50 ounce Green beans, trimmed
- 0.13 pound Broccoli florets
- 1/4 Red pepper, in strips
- 1/2 Carrots, cut as thinly as possible on an angle
- 3.38 ounce 2 cans coconut milk
- 1/2-3/4 tablespoon Thai Red Curry Paste
Nutrition
value
value
522
calories per serving
41 g Fat8 g Protein29 g Carbs16 g FiberOther
Current Totals
- Fat41g
- Protein8g
- Carbs29g
- Fiber16g
MacroNutrients
- Carbs29g
- Protein8g
- Fiber16g
Fats
- Fat41g
Vitamins & Minerals
- Calcium64mg
- Iron2mg
- Vitamin A1208mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B983mcg
- Vitamin B120mcg
- Vitamin C34mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium75mg
- Manganese< 1mg
- Phosphorus152mg
- Selenium2mcg
- Zinc< 1mg
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 Serious Eats