Green Thai Curry

Green Thai Curry

Enjoy our vegetarian recipe Green Thai Curry by feastr. Ideal to lose weight. Balanced and very tasty.

Nutritional information:

Calories4089 kJ (977 kcal)
Protein24 g
Fat47 g
Carbohydrates104 g
Fiber18 g

Utensils:

cutting board, bowl, pot, chef's knife, cooking spoon

Recipe instructions:

1

Prepare the rice according to the package instructions. Take the broccoli out of the freezer. Dice the aubergine.

  • ½ cup Jasmine rice
    ½ cup Jasmine rice
  • 7.1 oz Broccoli, frozen
    7.1 oz Broccoli, frozen
  • ½ Eggplant (~ 5.6 oz)
    ½ Eggplant (~ 5.6 oz)
2

Cut the pepper into strips and the carrot into rings and chop the garlic. Put the peppers and carrots into the bowl with the aubergine and garlic into a second one.

  • 1 Bell pepper, yellow (~ 4.9 oz)
    1 Bell pepper, yellow (~ 4.9 oz)
  • ½ Carrot (~ 1.7 oz)
    ½ Carrot (~ 1.7 oz)
  • 1 Garlic clove (~ 0.1 oz)
    1 Garlic clove (~ 0.1 oz)
3

Heat the coconut oil in a pot on medium heat. Add the curry paste and roast it for 2 minutes. Add the broccoli and garlic and water and let simmer for 5 minutes.

  • 1 Tbsp Coconut oil
    1 Tbsp Coconut oil
  • 2 tsp Curry paste, green
  • 3 ⁠½ Tbsp Water
    3 ⁠½ Tbsp Water
4

Add the coconut milk and water and bring to a boil. Add the pepper, carrots, aubergine and let simmer for 2 minutes.

  • 2⁄3 cup Coconut milk
    2⁄3 cup Coconut milk
  • 2⁄3 cup Water
    2⁄3 cup Water
5

Add the soy sauce, thai basil, honey and let cook for 1 more minute and serve with the rice.

  • 2 tsp Soy sauce, light
    2 tsp Soy sauce, light
  • 3 leaves of Thai basil (~ 0.1 oz)
    3 leaves of Thai basil (~ 0.1 oz)
  • 1 tsp Honey
    1 tsp Honey
6

Enjoy your meal!