Vegetarian Thai-style Green Curry | Slimming & Weight Watchers Friendly
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant, creamy green curry made from scratch with fresh chiles, aromatics, and coconut milk, simmered with sweet potato and vegetables. Adjustable heat and light enough for weeknight dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 green chillies (stalks removed, roughly chopped )
- 3 cloves of garlic (peeled)
- 3 cm thumb of fresh ginger (peeled)
- 1 onion (peeled and roughly chopped)
- 1 tbsp lemongrass paste
- 20 g bunch of coriander (a few sprigs reserved for garnish)
- 1 tbsp vegetarian fish sauce
- 1 tsp ground coriander
- grated zest of 1 lime
- 400 ml light tinned coconut milk
- 125 g sweet potato (peeled and cut into 1cm dice)
- 2 peppers (deseeded and sliced (yellow and green are best))
- 1 courgette (cut into half-moon slices)
- 75 g baby corn (sliced in half)
- 75 g sugar snap peas
- juice of a lime
- 200 ml water
- salt (to taste)
- low-calorie cooking spray
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 859mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 554mg
- Calcium
- 52mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 859MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.