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RECIPE
15 INGREDIENTS7 STEPS1HR

Thai Vegetable Curry

4.9
7 Ratings

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Simple. Tasty. Good.

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Need a last-minute dinner idea? This curry is crunchy, creative, colorful, and tasty!
1HR
Total Time

Simple. Tasty. Good.

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Ingredients

US / METRIC
Servings:
2
Serves 2
1 cup
3/4 cup
2/3 cup
2/3 cup
Maris Piper Potatoes
or Any Waxy Potato
1/2
1 handful
1/2
Small  Eggplant
2 Tbsp
Green Curry Paste
1 Tbsp
2 cups
Coconut Milk
1 handful
1 splash
Vegetable Oil
1 pinch

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Nutrition Per Serving

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CALORIES
627
FAT
53.3 g
PROTEIN
11.3 g
CARBS
38.5 g

Cooking Instructions

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Step 1
Peel the Maris Piper Potato (3.5 ounce) and dice them up. Chop the Broccoli (3 ounce), Cauliflower (3 ounce), Brussels Sprouts (6), Zucchini (3 ounce), Red Bell Pepper (1/2), Eggplant (1/2), and Green Beans (1 handful) into bite-size bits and rinse them all well under cold running tap water. Let the vegetables drain.
Step 2
Pour Vegetable Oil (1 splash) in a large wok or non-stick pan and place it over medium-high heat. Once the oil is hot, add the Green Curry Paste (2 tablespoon).
Step 3
Gently fry the paste for a minute. Then pour in the Coconut Milk (2 cup). Season with Granulated Sugar (1 teaspoon) and Salt (1 pinch).
Step 4
Stir and bring the curry to a gentle boil. Add the potatoes to the curry.
Step 5
Stir and put a lid on the pan. Cook the potatoes for 5 minutes. Then add the rest of the chopped vegetables.
Step 6
Give the curry a good stir, cover again and turn the heat lower. Simmer the curry for 5 to 6 minutes until the vegetables are almost tender but still crunchy. Take the pan off the heat and stir in the Fresh Mint (1 handful) and Lime Juice (1 tablespoon).
Step 7
Check the seasoning of the curry and add extra salt, sugar or lime juice to taste if necessary.

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Nutrition Per Serving
Calories
627
% Daily Value*
Fat
53.3 g
68%
Saturated Fat
45.9 g
230%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
38.5 g
14%
Fiber
8.0 g
29%
Sugars
9.9 g
--
Protein
11.3 g
23%
Sodium
999.7 mg
43%
Vitamin D
--
--
Calcium
137.5 mg
11%
Iron
10.7 mg
59%
Potassium
1470.5 mg
31%
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