Photo: Swathi Handique
Vegetable Thai red curry
10 ingredients
5 min + 25 min
Serves 2
openrecipes
Turn sinful curry into a favourite supper once more, with clever ideas on how to cut the fat content
Estimated Nutrition (whole recipe, rough)
837
Calories
25g
Protein
37g
Fat
112g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Skimmed Milk | 1 cup (244ml) whole | 149 |
| Cherry | 1 cup (138g) | 87 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tbsp red Thai curry paste
- 1 tbsp coconut cream
- 300ml skimmed milk
- ¼ butternut squash , peeled, seeded and cut into cubes
- 6 baby button mushrooms
- ½ small head broccoli , cut into florets
- 6 cherry tomatoes
- 1 lime , halved
- fish sauce (to season)
- steamed rice , to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes