Fit Mitten Kitchen · by Ashley
Thai Red Curry with Vegetables
NUTRITION · PER SERVING30M COOK
CAL 19%·PRO 14%
CARBS 46G49% OF CAL
5G FIBER34G OTHER7G TOTAL SUGAR
FAT 19G46% OF CAL
14G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant Thai curry with vegetables in coconut milk and cashew cream. Served with rice or quinoa, this plant-based dish is ready in 30 minutes.
mainthaicurry🍲 stockpotgluten freevegetarian
View the full recipe on Fit Mitten Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/2 tablespoon ghee or coconut oil
- 1/2 tablespoon minced garlic
- 1/2 medium sweet onion (diced)
- 1 medium red bell pepper (sliced (about 1 cup))
- 1 medium orange bell pepper (sliced (about 1 cup))
- 10 ounce package snow peas (or sugar snap peas)
- 1 ½ cups thinly sliced lacinato kale
- 1 13.5 ounce can coconut milk (full-fat is best but lite also works)
- 1 cup unsweetened almond or cashew milk
- 3 tablespoons red curry paste
- 1/2 teaspoon turmeric
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon cayenne (or to taste)
- brown rice (quinoa or your favorite grain or riced vegetable)
- cilantro for garnish
At a glance
PER SERVING · TIME 30M
CAL 19%·PRO 14%
CARBS 46G49% OF CAL
5G FIBER34G OTHER7G TOTAL SUGAR
FAT 19G46% OF CAL
14G SAT5G 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
- 15m
- Sodium
- 422mg
- 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
- 526mg
- Calcium
- 126mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 422MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.