Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Low-cholesterol / Thai Vegetable Curry Recipe
    Lost? Site Map

    Thai Vegetable Curry

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

    Sort by:

    • on May 03, 2003

      This was a grat curry! I've never been a fan of curries with coconut milk, but I really liked it with the pineapple juice! When I juiced the lime (it really was a green lemon) I also zester the bugger and tossed in the zest as well. I served this over some quinoa for a great Indian-Inca meal (how's that for fusion cuisine?).

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 05, 2008

      I loved this recipe, but if you're sensitive to heat I'd only use half the amount of the curry paste.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 05, 2006

      Okay...but I would definately try a different curry recipe next time. I had to add brown sugar and fish sauce...it improved the taste. Takes longer to cook everything that recipe specifies.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 06, 2006

      This was great, and I really enjoyed the pineapple juice for a change. I did use a different combination of veggies, using butternut squash, asparagus, baby corn, mange tout

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 22, 2006

      This is very good, it's a mixture of Thai and Indian flavors that blend well together, I cut down the pineapple juice down by a couple of tablespoons and omitted the eggplants as I did not have any handy when I made this, I added in fresh garlic when sauteeing the onions, and added in store-bought Thai curry paste. my DH will enjoy this for lunch with rice, thanks Sharon!...Kitten:)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 16, 2003

      This was great I used 2 tablespoons Thai kitchen red curry paste.I grew thai basil which I used and thai eggplant which is yummy. Topped with fried onions and nuts. I like the idea of pineapple juice I would think it cut down on the fat from the coconut milk. Thanks for posting this delish spicy dish!

      people found this review Helpful. Was this review helpful to you? Yes | No
    « Previous 1 Next »

    Advertisement

    Nutritional Facts for Thai Vegetable Curry

    Serving Size: 1 (1832 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 206.4
     
    Calories from Fat 37
    18%
    Total Fat 4.2 g
    6%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 489.3 mg
    20%
    Total Carbohydrate 41.0 g
    13%
    Dietary Fiber 7.2 g
    28%
    Sugars 18.9 g
    75%
    Protein 4.3 g
    8%

    The following items or measurements are not included:

    fresh basil

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites