Thai Vegetable Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful Thai curry made with coconut milk, red curry paste, and tender vegetables including eggplant, bell peppers, and green beans. Fragrant and creamy with a touch of Thai basil and peanuts, it's a satisfying vegetarian main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 tablespoons neutral oil ((such as vegetable, canola, or avocado oil))
- 1 Chinese eggplant ((sliced on an angle into ½-inch/1cm thick slices))
- 2 cloves garlic ((minced))
- 2 slices ginger
- 4 ounces Thai red curry paste
- 2 teaspoons brown sugar ((or palm sugar))
- 1 small onion ((cut into small wedges))
- ½ red bell pepper
- 1 zucchini ((halved lengthwise, and sliced on an angle))
- 6 ounces green beans ((ends trimmed, and cut in half crosswise))
- 5 ounces bamboo shoots ((drained))
- 2 teaspoons vegan fish sauce or soy sauce ((use regular fish sauce if not keeping vegan))
- 13.5 ounces coconut milk ((13.5 ounces/400ml = 1 can))
- ½ cup Thai basil leaves
- ¼ cup roasted peanuts ((chopped, optional))
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 20m
- Sodium
- 793mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 790mg
- Calcium
- 66mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 793MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.