Nutrition balance score
Unbalanced
Glycemic Index
32
Low
Glycemic Load
6
Low
Nutrition per serving
Calories278.2 kcal (14%)
Total Fat24.2 g (35%)
Carbs15.7 g (6%)
Sugars4.5 g (5%)
Protein5 g (10%)
Sodium873.4 mg (44%)
Fiber3.3 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 tablespoonolive oil
4cloves garlic
chopped
1 inchginger
chopped
0.5onion
medium, sliced
3 ½ tablespoonthai green curry paste
1 cupshiitake mushrooms
sliced
½ cupzucchini
1 inch cubes
1can coconut milk
i like
1red bell pepper
medium
1 cupgreen beans
string, 1 inch slices
1 tablespoonsoy sauce
½ cupwater
1 x 8 ouncecan water chestnuts
sliced, optional
¼ cupbasil leaves
Instructions
Step 1
Heat up a large skillet or a wok on medium heat, once hot, add oil followed by ginger and garlic. Cook for about 30 seconds.
Step 2
Add the sliced onions and cook for about a minute.
Step 3
Add the green curry paste. Saute for about 1 minute.
Step 4
Add the shitake mushrooms and zucchini. Saute for 1 minute.
Step 5
Add the coconut milk. Stir for a minute scraping the bottom of the pot.
Step 6
Add the bell peppers and string beans. Cook for 3 minutes.
Step 7
Add the soy sauce or coconut aminos Cook for 1 minute.
Step 8
Add water.
Step 9
Cover and cook for 2 minutes.
Step 10
Add chestnuts and basil leaves.
Notes
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