Summer Vegetable Curry

Ingredients

• 1 14-ounce can coconut milk*
• 4 medium shallots, chopped
• 2 tablespoons green curry paste, or more to taste
• 1/2 teaspoon sea salt
• 1/2 pound waxy potatoes, washed and sliced 1/2-inch thick
• 1/4 pound yellow (or green) beans
• 1/4 pound Romanesco florets (or broccoli)
• 8 ounces extra firm tofu, cut into 1/4 inch cubes
• kernels from 1 ear of corn
• 1 lime, halved or quartered
• fresh coriander seeds (or chopped cilantro)
• 2 green hot chilies (Thai chilies)
• 1 tablespoon chopped garlic
• 1 tablespoon chopped shallots
• 1 teaspoon chopped galangal
• 1/2 teaspoon chopped lime rind
• (pref. makrut lime)
• 1 tablespoon chopped lemongrass
• 1 tablespoon chopped krachai
• 1/4 teaspoon toasted cumin seeds
• 1/4 teaspoon toasted coriander seeds
• 1/2 teaspoon salt

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 13 of 16 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 13 portions

Ingredient	Portion assumed	kcal
Coconut	1/2 cup shredded (40g)	283
Potato	1 medium (173g) baked	161
Corn	1/2 cup kernels (82g)	77
Tofu	100g firm	76
Broccoli	1 cup chopped (156g)	55
Onion	1 medium (110g)	44
Bell Pepper	1 medium (119g)	31
Lime	juice of 1 lime (44ml)	11
Cumin	1 tsp ground (2.1g)	8
Lemongrass	1 tbsp (6g)	5
Garlic	1 clove (3g)	4
Cilantro	1 tbsp chopped fresh (1g)	1
Salt	1 tsp (6g)	0
Coriander	not in our table	0
Seed	not in our table	0
Galangal	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.