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    Vegetarian Thai Curry

    Average Rating:

     3 Total Reviews

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    • on August 30, 2011

      Yummy! I was worried about not putting garlic in with the onions (like I normally would do) and I would never in a million years have tried putting basil in thai- but it was good! I didn't add the water, and I thickened it a bit at end. Tofu would have been nice in it, as would a bit more vege (I only had 4 cups). My non vege husband also liked it.

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    • on July 24, 2010

      This recipe is delicious! I used canned Eastern Stirfry Mix (water chestnuts, bean sprouts, bamboo shoots, and baby corn) and broccoli for the veggies, added chopped ginger and garlic to the onion at the beginning, and added marinated tempeh at the end. It was super-delish but next time I will omit the water, as I felt it watered down the coconut flavor and kept the sauce from thickening. Other than that I'll definitely make this again!

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    • on August 20, 2008

      I made this for my vegetarian and vegan last night. We all enjoyed it. (even the omnivores in the house) I added in some arrowroot powder to thicken, and used all the types of vegetables that you suggested, including baby spinach and napa cabbage. I used 6 cups total vegetables, and the quantity of sauce could have taken a bit more I think. I threw in some baked marinated, cubed tofu at the end. The finished product was quite zippy. A great recipe, Robin, thanks.

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    Nutritional Facts for Vegetarian Thai Curry

    Serving Size: 1 (237 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 456.5
     
    Calories from Fat 179
    39%
    Total Fat 19.9 g
    30%
    Saturated Fat 15.9 g
    79%
    Cholesterol 0.0 mg
    0%
    Sodium 796.6 mg
    33%
    Total Carbohydrate 68.1 g
    22%
    Dietary Fiber 2.5 g
    10%
    Sugars 62.2 g
    248%
    Protein 4.9 g
    9%

    The following items or measurements are not included:

    red curry paste

    vegetable broth

    vegetables

    Detailed Nutrition Values About Nutrition Info
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