Thai Vegetable Curry

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filed under Appetizers

Serving size: 1 cup
Recipe category: Appetizers
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 211 (11% DV)
Fat: 4g (6% DV)
Carbohydrates: 29g (10% DV)
Protein: 19g (38% DV)
Ingredients:  Makes 6 servings (6 cups)

Tip: For nutritional information on all the ingredients in Thai Vegetable Curry just click on each ingredient name. Then adjust the serving size for any Thai Vegetable Curry ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Grind the lemon grass, bay leaf, and chili peppers in a food processor or with a mortar and pestle. Place the 1/3 cup water and soy sauce in a large pot or wok. Add the pepper paste. Cook gently for 2 minutes. Add the soy milk and the fresh vegetables. Simmer, covered, for 15 minutes, stirring occasionally. Add the corn and mushrooms. Continue to cook for 2 minutes. Stir in the cornstarch mixture. Cook, stirring, until it thickens slightly. Stir in the whole basil leaves until they are slightly wilted.

Calories From Fat 14 Protein 4 Total Fat 1 Carbohydrates 8
Calories 60 Dietary Fiber 2 Calcium 28 Sodium 222 Vitamin A 401
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