Directions:
- Fry red curry paste in peanut oil for 2 minutes or until fragrant.
- In a large wok, add coconut milk, hot sauce and peanut butter. Stir in ginger. Slowly add chopped vegetables and tofu. Bring to a boil. Once boiling, cover, reduce heat and simmer until vegetables become tender.
- Cook the 3 cups of rice in 6 cups of water. Bring to a boil then reduce heat and simmer.
- Serve the curry over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1106.82 Kcal (4634 kJ) | ||
| Calories from fat | 315.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.09g | 54% | |
|---|---|---|---|
| Sodium | 2429.58mg | 101% | |
| Potassium | 518.03mg | 11% | |
| Total Carbs | 176.85g | 59% | |
| Sugars | 6.63g | 27% | |
| Dietary Fiber | 7.9g | 32% | |
| Protein | 17.68g | 35% | |
| Vitamin C | 22.7mg | 38% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 2.9mg | 16% | |
| Calcium | 33.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 238.92 Kcal (1000 kJ) | ||
| Calories from fat | 68.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.57g | 54% | |
|---|---|---|---|
| Sodium | 524.46mg | 101% | |
| Potassium | 111.82mg | 11% | |
| Total Carbs | 38.18g | 59% | |
| Sugars | 1.43g | 27% | |
| Dietary Fiber | 1.7g | 32% | |
| Protein | 3.82g | 35% | |
| Vitamin C | 4.9mg | 38% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.6mg | 16% | |
| Calcium | 7.2mg | 3% | |
* 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.
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