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Nutrition Facts
Serving Size 1 (100g) Recipe makes 4 servings The following items or measurements are not included below: Thai curry paste
Calories 180
Calories from Fat 152		(84%)
Amount Per Serving		%DV
	Total Fat 16.9g	25%
	Saturated Fat 7.2g	35%
	Monounsaturated Fat 3.1g
	Polyunsaturated Fat 5.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 36mg		1%
Potassium 191mg		5%
Total Carbohydrate 7.0g		2%
	Dietary Fiber 1.8g	7%
	Sugars 3.7g
Protein 2.2g		4%
Vitamin A 2739mcg		54%
Vitamin B6 0.1mg		5%
Vitamin B12 0.0mcg		0%
Vitamin C 18mg		30%
Vitamin E 2mcg		9%
Calcium 20mg		2%
Iron 0mg		3%
detailed view... how is this calculated?

Stir Fry Curried Vegetables Recipe #378444

by Chef #1298498

30 min | 15 min prep

SERVES 4

3 tablespoons vegetable oil
1/2 cup carrot, sliced
1/2 cup broccoli floret
1/2 cup snow peas
1/2 cup wild mushroom
1/4 cup celery, thin bias cut
2 garlic cloves, minced
1 tablespoon fresh ginger, minced
1/2 cup coconut milk
1 tablespoon Thai curry paste

Heat skillet or wok on high.
Add oil, garlic and ginger. Saute until light brown.
Add all vegetables. Stir fry until tender.
Add Coconut Milk and Curry Paste. Toss until vegetables are coated well.
Serve immediately.

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Stir Fry Curried Vegetables Recipe #378444

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