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Seasonal Vegetables In Thai Green Curry

Global.Potpourri's picture
  Potatoes 120 Gram, cooked and diced
  Zucchini 120 Gram, diced
  Red pumpkin 120 Gram, diced
  Small eggplant 100 Gram, diced
  Asparagus spears 100 Gram
  Spring onion 100 Gram, chopped
  Basil leaf 5 Gram
  Oil 30 Milliliter
  Thai green curry paste 20 Gram
  Kaffir lime leaves 3 Gram
  Coconut cream 150 Milliliter
  Soya sauce 7 Milliliter
  Sugar 3 Gram
  Vegetable stock 100 Milliliter
  Salt To Taste

Pour the oil in a pan and add the green curry paste and kaffir lime leaves and cook till the oil oozes out.
Pour in some coconut cream, some vegetable stock and give it a good stir.
Add salt, sugar and a little soya sauce, and leave it to simmer for 5-10 minutes.
While it is simmering, cook the vegetables.
Put all the vegetables on the teppan (or frying pan).
Sprinkle a little bit of water and cover, so that it cooks in the steam.
Add some chopped spring onions.
Pour the sauce over the cooking vegetables

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1084 Calories from Fat 509

% Daily Value*

Total Fat 60 g92.6%

Saturated Fat 27.3 g136.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1878.7 mg78.3%

Total Carbohydrates 137 g45.6%

Dietary Fiber 15.3 g61.1%

Sugars 90.6 g

Protein 11 g22.4%

Vitamin A 217.3% Vitamin C 131%

Calcium 18.3% Iron 30.6%

*Based on a 2000 Calorie diet

Seasonal Vegetables In Thai Green Curry Recipe