Vegetable Thai Green Curry with Rice
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
343
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 343 cal. | (16 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 68.1 μg | (114 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 15.1 μg | (34 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 741 mg | (19 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 126 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 carrots
- 200 grams button Mushroom
- 150 grams Mung bean sprouts
- 200 grams Bok Choy
- 250 grams Long grain rice
- 2 Tbsps soybean oil
- 2 centimeters fresh ginger
- 1 garlic clove
- 100 milliliters Orange juice
- 2 Tbsps Lime juice
- 1 ½ Tbsps green Curry paste
- 3 Tbsps light soy sauce
- 1 generous pinch Sambal oelek
- ½ bunch Thai basil
Preparation steps
1.
Peel the carrots, halve lengthwise and cut into thin slices. Trim the mushrooms and cut into thin slices. Rinse the mung bean sprouts on a sieve and drain well. Rinse the bok choy and cut into narrow strips.
2.
Cook the rice in 500 ml (approximately 2½ cups) of boiling salted water until al dente.
3.
For the curry, heat soybean oil in a wok and fry the vegetables with occasional swirling. Peel the ginger and garlic, chop finely and mix into the vegetables. Pour the orange and lime juice, stir in the green curry paste and season with soy sauce and sambal olek.
Serve the curry with the rice on plates and serve garnished with Thai basil.
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