Chef Savvy · by Kelley Simmons★ 5.0 (2)
Thai Vegetable Curry
NUTRITION · PER SERVING30M COOK
CAL 18%·PRO 8%
CARBS 16G17% OF CAL
4G FIBER3G OTHER9G TOTAL SUGAR
FAT 35G86% OF CAL
25G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A one-pot Thai vegetable curry with carrots, peppers, and green beans simmered in masaman curry paste and coconut milk. Mild, creamy, and comforting with fresh cilantro.
mainthaicurrydairy freegluten freelow carb
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Nutrition & ingredients
Ingredients
serves 4- 1 tbsp coconut oil
- 1 yellow bell pepper, diced
- 2 medium carrots, sliced thin
- 1 small onion, diced
- 14.5 ounce can coconut milk, divided
- 3 tbsp masaman curry paste (*see notes)
- 2 tsp fish sauce
- 1 cup vegetable broth
- 1 cup green beans, trimmed and cut in half
- cilantro, for serving
At a glance
PER SERVING · TIME 30M
CAL 18%·PRO 8%
CARBS 16G17% OF CAL
4G FIBER3G OTHER9G TOTAL SUGAR
FAT 35G86% OF CAL
25G SAT10G 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
- 20m
- Sodium
- 480mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 545mg
- Calcium
- 45mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 480MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.