Green Coconut Curry

Vegetarian Times

Ready in: 45 minutes
Servings: 4
Gluten Free
Dairy Free

Ingredients

  • 1 ½ lb. frozen mixed Asian vegetables (mixes with peas are good here)
    Frozen
  • 4 cups cooked brown rice
    Pasta and Rice
  • 1 tsp. green curry paste
    Ethnic Foods
  • 1 cup reduced-fat coconut milk
    Canned and Jarred
  • 2 Tbs. teriyaki sauce
    Ethnic Foods;Condiments

Steps

  • Combine coconut milk and curry paste in wok or large saucepan over medium heat, and bring to a boil. Stir in frozen vegetables. Simmer over medium heat 10 minutes. Stir in teriyaki sauce, and serve over rice.

Nutrition

  • Calories: 378.37  cal  (18.92%)
  • Fat: 5.93  g  (9.12%)
  • Saturated Fat: 3.86  g  (24.11%)
  • Carbohydrates: 71.92  g  (23.97%)
  • Sugar: 1.36  g  (1.51%)
  • Cholesterol: 0.0  mg  (0.0%)
  • Sodium: 468.55  mg  (20.37%)
  • Protein: 10.74  g  (21.48%)
  • Vitamin A: 8834.41  IU  (176.69%)
  • Manganese: 2.55  mg  (127.71%)
  • Fiber: 10.37  g  (41.48%)
  • Magnesium: 132.11  mg  (33.03%)
  • Vitamin B1: 0.41  mg  (27.27%)
  • Phosphorus: 264.37  mg  (26.44%)
  • Vitamin B3: 4.84  mg  (24.19%)
  • Vitamin B6: 0.46  mg  (23.14%)
  • Vitamin C: 17.8  mg  (21.57%)
  • Copper: 0.33  mg  (16.26%)
  • Iron: 2.83  mg  (15.75%)
  • Potassium: 534.91  mg  (15.28%)
  • Folate: 57.85  µg  (14.46%)
  • Zinc: 1.98  mg  (13.22%)
  • Vitamin B5: 1.06  mg  (10.6%)
  • Vitamin B2: 0.17  mg  (10.25%)
  • Calcium: 66.02  mg  (6.6%)
  • Selenium: 0.78  µg  (1.11%)

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