Making Thyme for Health · by Sarah Rotavera
One-Pot Vegan Thai Green Curry
NUTRITION · PER SERVING45M COOK
CAL 21%·PRO 14%
CARBS 51G49% OF CAL
9G FIBER36G OTHER5G TOTAL SUGAR
FAT 22G47% OF CAL
14G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegan Thai green curry with coconut milk, vegetables, corn, and potatoes in a fragrant curry paste broth. Packed with flavor and served over rice for an easy weeknight meal.
mainthaicurry🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons extra virgin olive oil
- 1 small onion (finely chopped (about 1 cup))
- 2 small bell peppers (cored and finely chopped)
- 3-4 garlic cloves (minced)
- 1 cup corn kernels (fresh or frozen and defrosted )
- 8 ounces yukon potatoes (diced into 1-inch cubes (about 2 small potatoes))
- 4 ounces green curry paste
- 1 cup coconut milk
- 1 cup water or broth
- 1 tablespoon rice wine vinegar
- 1 tablespoon reduced sodium tamari
- 2 cups cooked rice (for serving)
- handful fresh basil or cilantro (for serving)
At a glance
PER SERVING · TIME 45M
CAL 21%·PRO 14%
CARBS 51G49% OF CAL
9G FIBER36G OTHER5G TOTAL SUGAR
FAT 22G47% OF CAL
14G SAT8G 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
- 15m
- Cook
- 30m
- Sodium
- 1587mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 612mg
- Calcium
- 44mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1587MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.