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Vegetables In Red Curry Recipe
|Coconut milk powder||8 Tablespoon (Maggie)|
|Water||2 Cup (32 tbs)|
|Whole red chilies||12|
|Garlic||10 Clove (50 gm)|
|Galangal||1 Inch (1 Piece)|
|Coriander root and stems||1 Tablespoon, chopped|
|Lemon||1 (Use Rind)|
|Mixed vegetables||6 Cup (96 tbs), chopped|
Serving size: Complete recipe
Calories 1878 Calories from Fat 792
% Daily Value*
Total Fat 89 g137.3%
Saturated Fat 24 g119.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 812.1 mg33.8%
Total Carbohydrates 227 g75.5%
Dietary Fiber 36.9 g147.7%
Sugars 75.6 g
Protein 42 g84.3%
Vitamin A 401.2% Vitamin C 483%
Calcium 47.1% Iron 16.9%
*Based on a 2000 Calorie diet
1)In a bowl, mix Maggi Coconut Milk Powder in 2 cups warm water and set it aside.
2)In a mixer, add whole red chilies, garlic, onion, galangal, coriander(root&stem) and lemon rinds and grind to a fine paste with a some water.
3)In a karahi, heat oil and stir-fry the ground paste for a minute.
4)Put in the chopped vegetables and salt.
5)Cover the karahi and cook for 8 to 10 minutes on low flame till the vegetables are cooked.
6)Pour in the coconut milk and let it simmer for another 5 minutes.
7)Remove from heat and serve hot.