Running on Real Food · by Deryn Macey★ 5.0 (3)
Easy Vegetable Green Curry
NUTRITION · PER SERVING30M COOK
CAL 10%·PRO 14%
CARBS 29G56% OF CAL
9G FIBER8G OTHER12G TOTAL SUGAR
FAT 7G32% OF CAL
6G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick vegetable green curry with coconut milk, fresh herbs, and seasonal vegetables. Aromatic, spicy, and naturally vegan.
mainthaicurrydairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 400 mL can light or full-fat coconut milk
- 5 average-sized cloves garlic (minced (about 2 tbsp))
- 1 tbsp minced fresh ginger
- 1/2 a medium-sized white onion (diced)
- 1/2 tsp red pepper flakes
- 4 tbsp green curry paste
- 3 tbsp soy sauce (use coconut aminos or tamari for gluten-free)
- 2 red bell peppers (thinly sliced (or any color bell pepper0)
- 3 cups 450 g chopped broccoli
- 1 cup green peas (fresh or frozen)
- 1 8 oz. can bamboo shoots (optional)
- 1 tbsp coconut sugar (sub brown sugar, agave or maple syrup)
- 1 tbsp fresh lime juice
At a glance
PER SERVING · TIME 30M
CAL 10%·PRO 14%
CARBS 29G56% OF CAL
9G FIBER8G OTHER12G TOTAL SUGAR
FAT 7G32% OF CAL
6G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1460mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 696mg
- Calcium
- 75mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1460MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.