Thai Green Curry-Coconut Stir Fry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick stir-fry of broccoli, snap peas, and bell pepper in a fragrant coconut-green curry sauce, served over rice noodles. Aromatic, creamy, and veggie-forward with gentle heat.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil
- 2 cups broccoli florets
- 2 cups fresh snap peas
- 1 red bell pepper (cut into strips)
- 1/4 teaspoon salt
- 3 tablespoons Thai green curry paste
- 1/2 teaspoon minced garlic
- 1/2 teaspoon crushed red pepper flakes
- 1 (13.5 fl ounce can) unsweetened coconut milk
- 2 limes (juiced1)
- 6 ounces rice noodles (cooked)
- 1/2 cup chopped fresh cilantro
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 425mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 550mg
- Calcium
- 56mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 425MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.