Dinner

Thai Vegetable Curry is for Dinner.

Thai Vegetable Curry takes 20 minutes to prepare.

Thai Vegetable Curry takes 20 minutes to cook.

Thai Vegetable Curry makes 4 servings.

The ingredients for Thai Vegetable Curry are:

2 tbsp Vegetable oil
2 cups chopped onion
2 tbsp chopped ginger
2 tbsp chopped garlic
2 tsp Thai red curry past or more to taste
2 cups Asian eggplant sliced 1/2 inch thick
2 cups zucchini sliced 1/2 inch think
2 cups sliced brown mushrooms
one 400 mL can coconut milk
1 cup fish or chicken stock
2 tbsp lime juice
2 tbsp grated lime rind
2 tbsp fish sauce
1 tsp sugar
1/2 cup chopped coriander or mint

Here is how you make Thai Vegetable Curry:

1 Heat oil in skillet or wok over medium high. Add onion and saute for 1 minute then add ginger and garlic, stir-fry another r30 second. Add curry paste and stir fry 1 minute longer or until ingredients are combined. Ass eggplant and zucchini and saute until well combined, about 2 minutes. Add mushrooms and stir fry 1 minute longer2. stir in coconut milk, stock, lime juice and ring, fish sauce and sugar and bring to boil. Reduce heat and simmer for 15 minutes or until vegetables are cooked. stir in coriander.Number of Servings: 4Recipe submitted by SparkPeople user MACPHER19.

The nutritional information for Thai Vegetable Curry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 372.1

• Total Fat: 29.4 g
• Cholesterol: 0.6 mg
• Sodium: 1,356.6 mg
• Total Carbs: 24.9 g
• Dietary Fiber: 4.8 g
• Protein: 8.7 g

Thai Vegetable Curry is Asian cuisine.