Lemon and Ginger Thai Curry

The flavours and colours in this dish are wonderful. The spicy ginger and aromatic lemongrass are a classic nutrient dense combination that adds a wealth of flavour to this simple dish.

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Prep time
10 minutes
Cook time
30 minutes
FREEZER FRIENDLY
Yes
SHELF LIFE
3 days

NUTRITION PER SERVING (Read more)

571kcal
Calories
10g
Protein
51g
Total Fat
31g
Carbs
6g
Fibre
18g
Sugars
161mg
Calcium
12%
 
11mg
Iron
62%
 
155mg
Magnesium
37%
 
338mg
Phosporus
27%
 
1334mg
Potassium
28%
 
832mg
Sodium
36%
 
3mg
Zinc
24%
 
1mg
Copper
74%
 
0mg
Vitamin B1
20%
 
0mg
Vitamin B2
23%
 
4mg
Vitamin B3
23%
 
1mg
Vitamin B6
31%
 
190mcg
Vitamin B9
47%
 
219mcg
Vitamin A
24%
 
0mcg
Vitamin B12
0%
 
193mg
Vitamin C
215%
 
0mcg
Vitamin D
0%
 
3mg
Vitamin E
18%
 
267mcg
Vitamin K
223%
 
Calories: 571kcal; Protein: 10g; Total Fat: 51g; Carbs: 31g; Fibre: 6g; Sugars: 18g; Calcium: 161mg (12%); Iron: 11mg (62%); Magnesium: 155mg (37%); Phosporus: 338mg (27%); Potassium: 1334mg (28%); Sodium: 832mg (36%); Zinc: 3mg (24%); Copper: 1mg (74%); Vitamin B1: 0mg (20%); Vitamin B2: 0mg (23%); Vitamin B3: 4mg (23%); Vitamin B6: 1mg (31%); Vitamin B9: 190mcg (47%); Vitamin A: 219mcg (24%); Vitamin B12: 0mcg (0%); Vitamin C: 193mg (215%); Vitamin D: 0mcg (0%); Vitamin E: 3mg (18%); Vitamin K: 267mcg (223%)
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Notes

Alternatives:
broccoli - cauliflower, baby corn, courgette
red pepper - orange, yellow or green pepper, leek
optional - veg fish sauce or fish sauce to add further umami

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