Thai Red Curry Recipe

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Thai Red Curry
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Ingredients:

Directions:

  1. • Fry onion, chicken and stock powder until cooked, set aside
  2. • Fry eggplant, zucchini, and pumpkin, until cooked, set aside
  3. • Fry paste in some oil for 1 min, add chicken and vegetables back to pan
  4. • Add coconut cream, cook until vegetables are tender
  5. • Add fish sauce and salt
  6. • (Note: if the sauce is too thin, strain and cook down in separate pan then add back to chicken and vegetables).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 269.48 Kcal (1128 kJ)
Calories from fat 106.23 Kcal
% Daily Value*
Total Fat 11.8g 18%
Cholesterol 2.1mg 1%
Sodium 913.44mg 38%
Potassium 151.18mg 3%
Total Carbs 39.27g 13%
Sugars 36.71g 147%
Dietary Fiber 0.47g 2%
Protein 2.14g 4%
Vitamin C 3.3mg 5%
Iron 0.2mg 1%
Calcium 11.9mg 1%
Amount Per 100 g
Calories 253.83 Kcal (1063 kJ)
Calories from fat 100.06 Kcal
% Daily Value*
Total Fat 11.12g 18%
Cholesterol 1.98mg 1%
Sodium 860.38mg 38%
Potassium 142.39mg 3%
Total Carbs 36.98g 13%
Sugars 34.58g 147%
Dietary Fiber 0.44g 2%
Protein 2.01g 4%
Vitamin C 3.1mg 5%
Iron 0.2mg 1%
Calcium 11.2mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.3
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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