Ministry of Curry · by Archana Mundhe★ 4.8 (35)
Thai Green Curry with Vegetables
NUTRITION · PER SERVING25M COOK
CAL 17%·PRO 11%
CARBS 20G24% OF CAL
5G FIBER11G SUGAR4G OTHER
FAT 29G77% OF CAL
21G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant green curry with coconut milk and vegetables including zucchini, mushrooms, and eggplant, finished with fresh basil and lime. Aromatic and warming with balanced heat and sweetness. A quick, flavorful vegetarian dinner.
mainthaicurry🥘 pressure cookerdairy freeveganvegetarian
View the full recipe on Ministry of Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon oil
- 2 to 4 tablespoons Thai green curry paste
- 1 can coconut milk
- 1 large yellow onion (sliced)
- 1 medium zucchini (cut half lengthwise and cut into ½ inch slices, about 1.5 cups)
- 8 oz cremini mushrooms (quartered, about 1.5 cups)
- 1½ cups thai eggplant (cut into 1.5 inch cubes, graffiti or japanese eggplant)
- 1 teaspoon salt
- 1 cup snap peas
- 1 small orange pepper (1 cup cut into 2 inch long slices)
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce or tamari
- ½ fresh lime (juiced)
- ¼ cup cilantro
- ¼ cup thai basil
At a glance
PER SERVING · TIME 25M
CAL 17%·PRO 11%
CARBS 20G24% OF CAL
5G FIBER11G SUGAR4G OTHER
FAT 29G77% OF CAL
21G SAT7G 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
- 15m
- Sodium
- 1062mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 784mg
- Calcium
- 51mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1062MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.