Thai Vegetarian Green Curry
40 mins (prep 20, cooking 20)
17 ingredients
4-6 servings
I adapted this delicious green curry from a recipe I found online. When I have vegetarian guests, I often make this along side Thai Zucchini Thai Zucchini for a complete meal. Feel free to add the more traditional keffir lime leaves as a replacement for the lime juice if you're able to find them. Note: cooking time will be longer if your cooking real chicken.

Categories:  <-60-mins , pasta,-rice-and-grains , seasonal , chicken-breast , rice , 3-steps-or-less , poultry , thai , curries , time-to-make , asian , chicken , weeknight , winter , easy , main-dish , meat , summer ,
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Serving Size (248.56 g)
Servings 4
Amount per Serving
Calories 569.97 Calories from Fat 331.92
% Daily Value *
Total Fat 36.88g 226.94%
Saturated Fat 31.82g 636.35%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 202.07mg 33.68%
Total Carbohydrate 56.54g 75.39%
Dietary Fiber 5.73 g 91.76%
Sugars 8.35 g %
Protein 10.6g 84.78%
Vitamin A 1652.73IU% Vitamin C 95.11mg%
Calcium 250.26mg% Iron 11.23mg%
*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:
seitan, green curry paste, medium eggplant, serrano pepper, small, cooking oil