Thai-Style Vegetable Curry

Thai-Style Vegetable Curry Recipe
Becky Luigart-Stayner

Yield:

8 servings (serving size: 1 1/2 cups curry and 1/2 cup noodles)

Recipe from

Cooking Light

Nutritional Information

Calories 188
Caloriesfromfat 11 %
Fat 2.3 g
Satfat 0.2 g
Monofat 1.1 g
Polyfat 0.8 g
Protein 4.4 g
Carbohydrate 40.2 g
Fiber 4.4 g
Cholesterol 0.0 mg
Iron 2.3 mg
Sodium 361 mg
Calcium 77 mg

Ingredients

1 tablespoon canola oil
3 cups chopped onion
1 tablespoon chopped peeled ginger
4 garlic cloves, minced
2 tablespoons low-sodium soy sauce
2 to 3 teaspoons red Thai curry paste (such as Thai Kitchen)
1/2 teaspoon salt
1 1/2 cups (1/4-inch-thick) slices carrot
2 cups chopped red bell pepper
2 cups cherry tomatoes
2 medium zucchini, halved lengthwise and thinly sliced (about 4 cups)
8 ounces small yellow squash, halved lengthwise and thinly sliced (about 1 1/2 cups)
1 (8-ounce) package presliced mushrooms
1 (6-ounce) package fresh baby spinach
4 cups hot cooked rice noodles

Preparation

Heat oil in a Dutch oven over medium-high heat. Add onion, ginger, and garlic to pan; sauté 5 minutes. Add 1 cup Vegetable Stock, soy sauce, curry paste, and salt. Stir in carrot; cook 2 minutes. Add bell pepper, tomatoes, zucchini, squash, and mushrooms; cook 2 minutes, stirring occasionally. Stir in remaining 3 cups stock and spinach; bring to a boil. Reduce heat, and simmer 5 minutes or until carrot is tender, stirring occasionally. Serve over noodles.

Note:

Steven Shaw,

April 2005
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