This recipe was created from my recent food-fetish for the vegetable red curry I’ve been getting at Thai restaurants lately. Now, it’s by no means a replica, but it’s something close enough to make me happy…I think. I may try to play around with the recipe further, but I have about 10 servings from this recipe, so it will last me a while. Also to consider, I like my curry very very spicy. I don’t think it taste right unless it’s spiced beyond what any other human can eat…..I know this changes the flavor, so this recipe without the added “Super Hot Thai Crushed Pepper” at the end may not be anything special….make at your own risk. :-p
Thai Red Curry & Vegetables
(~10 servings)
2C Water
4 Cans Lite Coconut Milk
1T Vegetable Bullion
235g Onion, diced fine
373g Eggplant, diced fine
325g Broccoli, coarsely chopped
270g Snow peas, chopped in half or thirds
2x15oz cans Garbanzo Beans, drained and rinsed
8oz Shiratake Noodles, chopped
90g Lundberg Wild Rice
105g Red Curry Paste
10g Nutritional Yeast
30g Thai Basil (jar, but fresh if you can get it)
30g Lemon Grass (in a jar, but I’m sure fresh would work too)
Optimal: Thai Chilies…I like to add Super Hot Crushed to my bowl. YUM.
Put the 2C of water in a large pot on med heat. Dissolve the bullion, then add the chopped onion. Dissolve the curry paste in some of the coconut milk, making sure there are no lumps, then add to the pot. Add the basil and lemon grass. Go ahead and add all the coconut milk to the pot. Add the rice, and as you chop the rest of the veggies add them. Just make sure the rice simmers in the pot for about 45min. I like to add the snow peas about 5 min before I take up the pot, so they are still slightly crunchy…but it’s your choice.
The recipe is pretty simple, and there is a nice broth with the veggies which reminds me of the restaurant. :-)
What it looks like BEFORE the added Thai pepper.....shame I didn't take an after...maybe tomorrow
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Nutrition Summary for 1 bowl Thai Red Curry & Vegetables
Report generated by CRON-o-Meter v0.9.7
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General (15%)
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Energy | 255.4 kcal 19%
Protein | 7.2 g 13%
Carbs | 33.1 g 17%
Fiber | 6.9 g 28%
Starch | 0.0 g 0%
Sugars | 3.6 g 7%
Fat | 10.4 g 22%
Vitamins (40%)
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Vitamin A | 634.4 IU 13%
Lutein+Zeaxanthin | 682.2 µg 14%
Folate | 152.4 µg 85%
B1 (Thiamine) | 0.7 mg 68%
B2 (Riboflavin) | 0.8 mg 58%
B3 (Niacin) | 5.0 mg 33%
B5 (Pantothenic Acid)| 0.8 mg 17%
B6 (Pyridoxine) | 1.1 mg 66%
B12 (Cyanocobalamin) | 0.5 µg 24%
Vitamin C | 50.4 mg 84%
Vitamin D | 0.0 IU 0%
Vitamin E | 0.6 mg 5%
Vitamin K | 48.6 µg 54%
Minerals (23%)
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Calcium | 86.5 mg 9%
Copper | 0.2 mg 12%
Iron | 2.1 mg 14%
Magnesium | 55.6 mg 17%
Manganese | 0.8 mg 19%
Phosphorus | 151.6 mg 22%
Potassium | 447.3 mg 13%
Selenium | 4.4 µg 8%
Sodium | 545.6 mg 109%
Zinc | 1.6 mg 14%
Amino Acids (28%)
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CYS | 0.1 g 33%
ILE | 0.3 g 25%
LEU | 0.5 g 21%
LYS | 0.4 g 24%
MET | 0.1 g 18%
PHE | 0.3 g 34%
THR | 0.2 g 29%
TRP | 0.1 g 32%
TYR | 0.2 g 43%
VAL | 0.4 g 21%
Lipids (9%)
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Saturated | 8.1 g 41%
Monounsaturated | 0.2 g 1%
Polyunsaturated | 0.4 g 2%
Omega-3 | 0.1 g 5%
Omega-6 | 0.3 g 3%
Cholesterol | 0.0 mg 0%
