Vietnamese Spicy Vegetable Curry Recipe

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Vietnamese Spicy Vegetable Curry
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  1. Heat canola oil in a wok or large saucepan, over moderate heat.
  2. Add the shallots, garlic, curry powder, turmeric, and chili paste and stir until fragrant, about one minute.
  3. Add the soy sauce, lemon grass and ginger and stir for another 30 seconds.
  4. Add the low fat milk and brown sugar and bring to a boil.
  5. Add the carrots and potatoes, and reduce the heat and let simmer until they soften a bit, in about 20 minutes.
  6. Then add the onions, cauliflower, green beans and cook until they begin to soften, another 10 minutes.
  7. Just before serving, stir in the lime leaves and basil leaves.
  8. Remove from heat and serve with steamed rice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 272.63 Kcal (1141 kJ)
Calories from fat 65.58 Kcal
% Daily Value*
Total Fat 7.29g 11%
Cholesterol 6.1mg 2%
Sodium 634.43mg 26%
Potassium 1155.49mg 25%
Total Carbs 43.87g 15%
Sugars 18.6g 74%
Dietary Fiber 6.67g 27%
Protein 10.32g 21%
Vitamin C 42.8mg 71%
Vitamin A 0.2mg 7%
Iron 2.5mg 14%
Calcium 233.1mg 23%
Amount Per 100 g
Calories 68.62 Kcal (287 kJ)
Calories from fat 16.51 Kcal
% Daily Value*
Total Fat 1.83g 11%
Cholesterol 1.54mg 2%
Sodium 159.69mg 26%
Potassium 290.85mg 25%
Total Carbs 11.04g 15%
Sugars 4.68g 74%
Dietary Fiber 1.68g 27%
Protein 2.6g 21%
Vitamin C 10.8mg 71%
Vitamin A 0.1mg 7%
Iron 0.6mg 14%
Calcium 58.7mg 23%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.3
  • 7

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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