Thai Vegetable Curry with Wheat Germ | Kretschmer Wheat Germ
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Thai Vegetable Curry with Wheat Germ

Thai Vegetable Curry with Wheat Germ

Nutrition Facts

Serving Size: 1 cup (389g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 190
Calories From Fat 80
  • % Daily Value
  • Total Fat 15g 23%
  • Saturated Fat 4g 20%
  • Trans Fat 0g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 1g
  • Cholesterol 0mg 0%
  • Sodium 450mg 19%
  • Potassium 540mg 15%
  • Total Carbohydrate 25g 8%
  • Dietary Fiber 6g 24%
  • Sugars 12g
  • Protein 5g
  • Vitamin A 140% Vitamin C 110%
  • Calcium 6% Iron 15%
  • Vitamin E 15% Thiamin 10%
  • Folate 20% Phosphorus 10%
  • Magnesium 10% Zinc 8%

If you want to break out of your recipe routine, try this Asian-inspired coconut curry dish that’s filled with vegetables. To make it a complete meal, serve with some grilled tofu, shrimp or chicken over rice.

Serves 4

1 tablespoon vegetable oil

1 tablespoon red curry paste

1 fresh or dried Thai red chili pepper (optional)

3 green onions, finely chopped

1-inch piece ginger, peeled and minced

2 cloves garlic, minced

1 cup thinly sliced carrots

1 medium red bell pepper, thinly sliced

3 small eggplants cut into 1-inch cubes (about 4 cups)

2 tablespoons minced lemongrass

1 cup light coconut milk

1 cup low-sodium vegetable broth

5 basil leaves, thinly sliced

2 tablespoons fish sauce

4 teaspoons brown sugar

3 teaspoons lime juice

2 cups fresh baby spinach

1/4 cup Kretschmer Original Toasted Wheat Germ

1/2 cup finely chopped cilantro, plus more for garnish

1/4 cup chopped peanuts, for garnish

Lime wedges, to serve with curry

In heavy-bottomed 10-inch skillet, heat vegetable oil over medium heat until shimmering. Add red curry paste and chili pepper and stir until fragrant, about 1 minute. Add green onions, ginger and garlic and cook until softened, stirring occasionally to prevent burning, 2 to 3 minutes.

Add carrots, red bell pepper, eggplant and lemongrass and cook until slightly softened, 8 to 10 minutes. Pour in coconut milk and vegetable broth and bring to a simmer. Add basil, cover and simmer for about 10 minutes on medium heat, or until eggplant is soft and translucent.

While curry cooks, combine fish sauce, brown sugar and lime juice in small bowl.

Stir spinach into curry and cook until wilted. Add fish sauce mixture and wheat germ to skillet and stir to combine. Remove from heat and stir in cilantro. Serve over rice and garnish with cilantro, chopped peanuts and lime wedges.

Recipe Type: 

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