Know what’s on your plate
Thai stir-fry vegetable curry
Calories & nutrition facts
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Nutrition facts
Per 100 g% DV- Calories 101 kcal —
- Protein 3.8 g 8%
- Carbohydrate 3.3 g 1%
- Fat 8.2 g 11%
- Saturated fat 4 g 20%
- Fibre 3.1 g 11%
- Sugars 1.6 g —
- Sodium 570 mg 25%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 89 µg 10%
- Vitamin C 3 mg 3%
- Vitamin D 0 µg 0%
- Vitamin E 1.5 mg 10%
- Thiamin (B1) 0.02 mg 2%
- Niacin (B3) 0.7 mg 4%
- Pantothenic acid (B5) 0.38 mg 8%
- Vitamin B6 0.09 mg 5%
- Biotin (B7) 2.4 µg 8%
- Folate (B9) 3 µg 1%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 28 mg 2%
- Iron 1.7 mg 9%
- Magnesium 21 mg 5%
- Phosphorus 54 mg 4%
- Potassium 207 mg 4%
- Zinc 0.4 mg 4%
- Copper 0.1 mg 11%
- Manganese 0.43 mg 19%
- Selenium 4 µg 7%
- Iodine 15 µg 10%
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Questions about Thai stir-fry vegetable curry
How do you cook Thai stir-fry vegetable curry without making the vegetables soggy?
Heat a wok or large frying pan until hot, fry the curry paste briefly in oil, then add firm vegetables such as carrots and broccoli before softer ones such as courgette or peppers. Stir-fry until just tender, then add coconut milk or a splash of water to make the sauce.
Do you fry Thai curry paste before adding the vegetables?
Yes. Fry it in a little oil for about 30 seconds, stirring, until fragrant; this brings out its aroma. Add the vegetables promptly so the paste does not catch on the pan.
What vegetables go well in Thai stir-fry vegetable curry?
Broccoli, green beans, peppers, carrots, mushrooms and aubergine all work well. Cut them into similar-sized pieces and add firm vegetables first, saving quick-cooking vegetables such as spinach for the end.
What do you serve with Thai stir-fry vegetable curry?
Steamed jasmine rice is a classic partner, while rice noodles make a good alternative. Add fresh lime juice and Thai basil or coriander just before serving for a bright finish.
Can you use frozen vegetables in Thai stir-fry vegetable curry?
Yes; add them straight from frozen and cook over high heat so they release less water into the sauce. Avoid overcrowding the pan, or cook them in batches.
How long does Thai stir-fry vegetable curry keep in the fridge?
Cool leftovers promptly, refrigerate them in a covered container and eat within 3 days. Reheat until steaming hot throughout, stirring so the sauce heats evenly.
How is Thai stir-fry vegetable curry different from Thai green chicken curry?
Thai green chicken curry is usually a saucy curry with chicken and green curry paste, while a vegetable stir-fry is cooked quickly in a hot pan and can use different curry pastes. The green chicken curry has more protein per 100 g: 8.8 g, compared with 3.8 g in Thai stir-fry vegetable curry.
Source: CoFID (UK) 15-634 · per 100 g · carbohydrate per EU label, fibre excluded
