Vegan Thai Curry Vegetables
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By cooking.nytimes.com
Vegan Thai Curry Vegetables
Instructions
Cook:1h
Updated at: Mon, 18 Nov 2024 09:53:31 GMT
Nutrition balance score
Unbalanced
Glycemic Index
40
Low
Glycemic Load
10
Moderate
Nutrition per serving
Calories298.5 kcal (15%)
Total Fat22.3 g (32%)
Carbs25 g (10%)
Sugars9.1 g (10%)
Protein5.2 g (10%)
Sodium1503.4 mg (75%)
Fiber4.1 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 x 13.5 ouncecan coconut milk
do not shake can
½ cupvegetable stock
4 teaspoonssoy sauce
or tamari soy sauce
4 teaspoonspalm sugar
or brown sugar
6 tablespoonsThai green curry paste
like Thai Taste, Maesri, and Thai Kitchen, none of which have shrimp or fish paste
½ cuponion
diced, 1/2 inch
⅔ cupred bell pepper
diced, 1/2 inch
⅔ cupzucchini
diced, 1/2 inch, or other summer squash
⅔ cupsweet potato
diced, 1/2 inch, peeled
⅔ cupbamboo shoots
sliced, rinsed and drained
1 cupgreen beans
trimmed and cut into 1 1/2 inch lengths
⅔ cupAsian eggplant
diced, 1/2 inch
1lime
8basil leaves
large, cut into thin chiffonade
Instructions
View on cooking.nytimes.com
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