Thai Red Curry With Vegetables
Thai Red Curry With Vegetables
  • prep: 25 min
  • cook: 35 min
  • total: 1 hr
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  • servings:
  • Summary

    Compliments of Thai Kitchen! Adjust your curry if you don't like heat use less then 1 tablespoon and if you enjoy the heat go for 3-4 tablespoons.

    Ingredients

    • 1 (14 ounce) can thai kitchen pure coconut milk
    • 1 -4 tablespoon thai kitchen red curry paste
    • 2 -3 tablespoons thai kitchen premium fish sauce
    • 2 tablespoons brown sugar
    • 1 capsicum
    • 1 can water chestnuts rinsed and drained

    Instructions

    Click Here For Step-By-Step Instructions

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    Taste Profile

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 48 % Daily Value *
    • Total Fat: 2 g 2.36%
    • Saturated Fat: 1 g 6.73%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 963 mg 40.12%
    • Calcium: 6 mg 0.61%
    • Potassium: 79 mg 2.27%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 2.26%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 8 g %
    • Dietary Fiber: 1 g 2.12%
    • Sugar: 7 g
    • Protein: 1 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 0.05%
    • Vitamin C 0.67%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq