Spicy Thai Peanut Vegetable Curry

17 mins (prep 10, cooking 7)
10 ingredients
3 servings
This is an easy & healthy dish that you can TaylorMake to whatever you like — you can add just about any sliced vegetable to this dish. I made this version completely vegetarian (actually vegan) but it would be delicious with grilled shrimp, sliced chicken, or beef. Serve with brown rice, jasmine rice or any type of noodle. Rice Noodle, Mung Bean (which are gluten free), soba noodles, ramen (w/out the seasoning packet), I have even used regular pasta when I was in a pinch – use whatever you have on hand.

Categories:  peppers , 3-steps-or-less , quick , thai , asian , time-to-make , vegan , lunch~snacks , weeknight , <-30-mins , easy , main-dish , vegetarian , vegetable ,
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Serving Size (135.48 g)
Servings 3
Amount per Serving
Calories 330.82 Calories from Fat 290.79
% Daily Value *
Total Fat 32.31g 149.11%
Saturated Fat 24.69g 370.4%
Trans Fat 0.0g %
Cholesterol 0.79mg 0.79%
Sodium 59.33mg 7.42%
Total Carbohydrate 10.57g 10.57%
Dietary Fiber 3.04 g 36.49%
Sugars 4.6 g %
Protein 4.65g 27.88%
Vitamin A 0.27IU% Vitamin C 4.6mg%
Calcium 27.57mg% Iron 2.08mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
yellow bell pepper, green bell pepper, green pea