By Delicious AU
Easy vegetarian Thai curry recipe
Lawd luv a tray bake. Less washing-up and loads of crusty burnished bits around the edges to pick at as a cook’s treat. This recipe is from More by Matt Preston, published by Plum, $39.99, with photography by Mark Roper. Out on Tuesday 29 October.
Updated at: Sun, 27 Oct 2024 05:27:37 GMT
Nutrition balance score
Unbalanced
Glycemic Index
54
Low
Glycemic Load
32
High
Nutrition per serving
Calories720.7 kcal (36%)
Total Fat49.8 g (71%)
Carbs59.9 g (23%)
Sugars14.7 g (16%)
Protein14.3 g (29%)
Sodium946.7 mg (47%)
Fiber9.1 g (33%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 Tbscoconut oil
melted
1onion
cut into wedges
2 Tbsthai red curry paste
70gcrunchy peanut butter
0.5 bunchcoriander
leaves picked, stalks and roots cleaned and finely chopped
400mlcan coconut cream
2 Tbssoy sauce
or tamari
1juice of lime
4kaffir lime leaves
2 Tbspalm sugar
coarsely grated
1.2kgbutternut pumpkin
peeled, deseeded and cut into 5cm pieces
3coliban potatoes
large, peeled and quartered lengthways
80gsalted roasted peanuts
coarsely chopped
2 Tbscoconut flakes
serve
rice
toasted steamed, to
Instructions
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Notes
1 liked
0 disliked
Delicious
Easy
Go-to
One-dish
Spicy
