By Lana Forsyth
Veg protein yellow thai curry
Can use any veg but some with cruch is good to include. Can us le all milk / all cream also. Leave out fish sauce and shrimp paste to make vegetarian
Updated at: Tue, 16 Apr 2024 08:17:50 GMT
Nutrition balance score
Unbalanced
Glycemic Index
55
Low
Glycemic Load
44
High
Nutrition per serving
Calories529.2 kcal (26%)
Total Fat14.9 g (21%)
Carbs79.9 g (31%)
Sugars34.7 g (39%)
Protein17.4 g (35%)
Sodium1767.9 mg (88%)
Fiber8.4 g (30%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
Instructions
Step 1
Rehydrate the pea and fava by soaking in water for 30 mins
Step 2
Lightly fry the pea and fava to remove moisture
Step 3
Par boil the carrots for a few mins then lightly fry along with other veg
Step 4
Lightly fry the curry paste till it's aromatic then add 200 ml of the coconut milk and stir till is starts to bubble
Step 5
Add the pea and fava, veg and 400ml coconut milk and bubble lightly for about 20 mins. Add the remaining coconut milk (200ml) If serving immediately
Step 6
Alternatively, add the last 200ml of coconut milk when reheating to serve
Step 7
Serve with brown rice and fresh red chillis
Notes
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Delicious
Easy
Go-to
Makes leftovers
Spicy
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