Veg Thai Curry (Red)
162 15 mins 2 Servings
Thai red curry with vegetable recipe is incredibly simple to make, tasty, and nutritious. This Thai delicacy is packed with fiber and will keep you full.
Nutritional info
Per Serving: 1 Medium Bowl - 135.0 gm
Nutritional Distribution
Ingredients
Coconut Milk
1/4 Cup (35.5625 gm)
Broccoli
1/4 Boiled Cup (27.0225 gm)
Yellow Zucchini
1/4 Diced Cup (21.55 gm)
Red Capsicum
1/4 Diced Cup (32.25 gm)
Yellow Capsicum
1/4 Diced Cup (36.25 gm)
Mushroom
1/4 Diced Cup (23.77 gm)
Lemon Zest
1.0 Grated Tbsp (4.27 gm)
Ginger
1/2 Grated Tbsp (1.83 gm)
Garlic
2.0 Chopped Tsp (4.92 gm)
Lemon Juice
1.0 Tsp (4.08 ml)
Basil Leaves
5.0 Number (1.05 gm)
Black Pepper
2.0 Number (0.18 gm)
Red Chilly
2.0 Number (1.5 gm)
Salt
1/4 Tsp (1.115 gm)
Oil
1.0 Tsp (3.31 ml)
Water
As Required (50.0 ml)
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Steps
Recipes Steps
-
- Step 1 Heat a pan with 1 tsp oil, 1/4 cup diced yellow zucchini, 1/4 cup diced red bell peppers, 1/4 cup diced yellow bell peppers, 1/4 cup diced mushroom, boiled broccoli, 5 basil leaves and saute it well.
- Step 2 Add 1/4 tsp salt, 1 tsp lemon juice, red thai chilli paste and mix well.
- Step 3 Add water to adjust the consistency.
- Step 4 Pour in 1/4 cup coconut milk and mix it well.
- Step 5 Give it a Nestle Twist by adding white sesame seeds.
- Step 6 Simmer for 2 minutes.
- Step 7 Serve warm.
Best paired with
165 calories
15 mins
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