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Red Thai Curry with Veggies Recipe

Looking for an easy Red Thai Curry with Veggies recipe? Learn how to make Red Thai Curry with Veggies using healthy ingredients.


Submitted by jogolcia

Makes 6 servings



Good with brown rice or as a soup.

Recipe Ingredients for Red Thai Curry with Veggies

2 tbsp olive oil
400 ml lite coconut milk
500 ml vegetable broth
500 ml fat free milk
202 g carrots, diced
89 g onions, chopped
224 g Japanese eggplant, diced
289 g yams, diced
92 g frozen spinach
82 g brown button mushrooms
4 tbsp curry paste, red Thai
2 tbsp brown sugar
2 tsp lime juice
2 tsp salt

Recipe Directions for Red Thai Curry with Veggies

  1. Heat 2 tablespoons oil over medium-high heat. Add onions, mushrooms, yams and carrots and cook, stirring occasionally, until browned, 4 to 5 minutes.

  2. Add coconut milk, broth and curry paste to taste. Bring to a boil; reduce to a simmer and cook, covered, stirring occasionally, until the veggies are just tender, about 4 minutes.

  3. Add eggplant and brown sugar; return to a simmer and cook, covered, stirring occasionally, about 4 minutes. Stir in lime juice and salt.

  4. Sprinkle with cilantro and serve with lime wedges.

Categories

Main Dish, Soup

Nutrition Facts
Serving Size 429.3g
Amount Per Serving
Calories
291
Calories from Fat
131
% Daily Value*
Total Fat
14.6g
22%
Saturated Fat
4.0g
20%
Trans Fat
0.0g
Cholesterol
2mg
1%
Sodium
1139mg
47%
Potassium
898mg
26%
Total Carbohydrates
34.1g
11%
Dietary Fiber
4.8g
19%
Sugars
11.2g
Protein
8.3g
Vitamin A 146% Vitamin C 24%
Calcium 16% Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Very low in cholesterol
  • Very high in vitamin A
  •   Bad points
  • High in sodium
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