4 Serves
40 Mins
Prepare the vegetables by chopping the onion and bell pepper using a chef's knife on a cutting board.
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CreoleVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
149 µg / 400 µgCalcium
153 mg / 1,300 mgIron
11 mg / 18 mgMagnesium
90 mg / 420 mgPhosphorus
611 mg / 1,250 mgPotassium
529 mg / 4,700 mgSodium
883 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
5 g / 28 gSugar
11 g / 50 gSaturated Fat
27 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Heat the cooking oil in a large wok or deep skillet over medium heat.
Sauté the onion and red curry paste in the hot oil until fragrant, then add the bell peppers and cook until slightly tender.
Season the mixture with salt and pepper to taste, then serve the curry hot over steamed rice.
7
g28
g7
g
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Bhutanese