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    You are in: Home / Recipes / Thai Vegetable Curry Recipe
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    Thai Vegetable Curry

    Average Rating:

    1 Total Reviews

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    • on August 05, 2008

      This was a really nice vegetable curry! We used 1 small eggplant and 1 small zucchini, and added some water chestnuts. The only problem we had was that it was HOT. We used only 1 tablespoon of the red curry paste and it was still almost too hot for us. Thai curry usually is hotter than most and we do love hot curry, but next time I think we'll use only a 1/2-3/4 tablespoon of the red curry paste. Thanks Hayley!

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    Nutritional Facts for Thai Vegetable Curry

    Serving Size: 1 (298 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 104.5
     
    Calories from Fat 2
    58%
    Total Fat 0.3 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 43.6 mg
    1%
    Total Carbohydrate 24.2 g
    8%
    Dietary Fiber 4.4 g
    17%
    Sugars 6.2 g
    24%
    Protein 3.5 g
    7%

    The following items or measurements are not included:

    red curry paste

    vegetable stock

    kaffir lime leaves

    baby corn

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