4 Serves
101 Mins
Prepare the vegetables by washing and chopping the onion and bell peppers using a chef's knife on a cutting board.
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Vitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
12 µg / 400 µgCalcium
23 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
7 mg / 420 mgPhosphorus
23 mg / 1,250 mgPotassium
105 mg / 4,700 mgSodium
164 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
12 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Heat the vegetable oil in a large pot over medium heat.
Add the onion and garlic to the pot, sautéing until fragrant and softened.
Stir in the Thai red curry paste and cook for two minutes to release the aromatics.
Add the bell peppers and the filling ingredients, then pour in the liquid base and simmer until the vegetables are tender.
Season the curry with salt and pepper to taste, then serve hot in bowls.
9
g24
g8
g
