Veggies in Yellow Curry


food network
40 mins (prep 10, cooking 30)
13 ingredients
4 to 6 servings


Categories:  vegetables , thai , curry ,
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Ingredients

  • 2 (13.5-ounce) cans coconut milk*
  • 1/2 cup (4 ounces) yellow curry paste (recommended: mae ploy*)
  • 1 small (about 8 ounces) russet potato, peeled and cut into 1/4-inch pieces
  • 2 carrots, peeled and sliced into 1/4-inch thick rounds
  • 1 small onion, chopped
  • 1/2 red bell pepper, cored, seeded and chopped
  • 1 (15-ounce) can baby corn, rinsed and drained
  • 1 thai chile, such as prik kee noo, or 1 serrano chile, stemmed and thinly sliced*
  • 5 sprigs thai basil, with stems, plus 1/4 cup chopped *
  • 1 tablespoon fish sauce*
  • *can be found at specialty asian markets
  • serving suggestion: steamed white rice

Nutrition

Serving Size (5.7 g)
Servings 4
Amount per Serving
Calories 1.29 Calories from Fat 0.0
% Daily Value *
Total Fat 0.0g 0.0%
Saturated Fat 0.0g 0.0%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 290.29mg 48.38%
Total Carbohydrate 0.13g 0.18%
Dietary Fiber 0.0 g 0.0%
Sugars 0.13 g %
Protein 0.19g 1.5%
Vitamin A 0.44IU% Vitamin C 0.02mg%
Calcium 1.59mg% Iron 0.03mg%
*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:
small, small onion, thai chile, thai basil, , asian, , white rice
 

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