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    You are in: Home / Recipes / Thai Red Curry Vegetables W/Chicken or Vegetables W/Tofu Recipe
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    Thai Red Curry Vegetables W/Chicken or Vegetables W/Tofu

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Manami's Note:

    Please don't send the recipe police after me - I checked it as a vegetarian recipe because I posted the two adaptations. This recipe is easily adaptable to serve vegetarians also. To serve 1 vegetarian and 3 meat-lovers: after stirring in the vegetables, coconut milk, lime leaves, and water, transfer about 1 cup of the curry mixture to a 2-quart saucepan. To this smaller pan, add 4 oz. extra firm tofu, cut into 3/4 inch pieces, and bring to a simmer over medium heat, cover, and cook until the vegetables are tender, 8 to 10 minutes. Stitr in 2 tsp soy sauce, 1/4 cup of the basil, and 1 tsp of the lime juice. With the remining curry mixture in the 3-quart saucepan, finish the master recipe, for the 3 meat eaters. :) Recipe by Ivy Manning Fine Cooking Magazine, December 30, 2009

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the oil in a 3-quart saucepan over medium-high heat until shimmering hot.
    2. 2
      Add the curry paste and cook, stirring frequently, until fragrant, 20 seconds.
    3. 3
      Take the pan off of the heat and stir in the snap peas, shallots, pepper, coconut milk, lime leaves (if using), sugar, and 1 cup water; stir to combine.
    4. 4
      Add the chicken, bring to a simmer over medium heat, cover, and cook until the vegetables are tender and the chicken is cooked through, 8 to 10 minutes.
    5. 5
      Stir in the basil, fish sauce, and lime juice & let rest off the heat for 5 minutes; season to taste with fish sauce or salt.
    6. 6
      Serve with jasmine rice.

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    Nutritional Facts for Thai Red Curry Vegetables W/Chicken or Vegetables W/Tofu

    Serving Size: 1 (334 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 416.6
     
    Calories from Fat 237
    57%
    Total Fat 26.4 g
    40%
    Saturated Fat 17.9 g
    89%
    Cholesterol 94.4 mg
    31%
    Sodium 851.4 mg
    35%
    Total Carbohydrate 20.6 g
    6%
    Dietary Fiber 5.1 g
    20%
    Sugars 12.1 g
    48%
    Protein 27.4 g
    54%

    The following items or measurements are not included:

    Thai red curry paste

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