fusion

Green Curry Ratatouille with Coconut Rice

Name: Green Curry Ratatouille with Coconut Rice
Yield: 1 serving
Cuisine: fusion
Ingredients: 63 g jasmine rice (dry); 108 g coconut milk; 72 g water; 7 g olive oil; 18 g green curry paste; 134 g eggplant; 108 g zucchini; 108 g red bell pepper; 108 g cherry tomatoes; 9 g soy sauce; 9 g lime juice

This simmered dish pairs jasmine rice with coconut milk, green curry paste and eggplant. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

medium

Balanced Vegan Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

12 g Protein

81 g Carbohydrates

32 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

63g jasmine rice (dry) 230 kcal
108g coconut milk 213 kcal
72g water 0 kcal
7g olive oil 62 kcal
18g green curry paste 32 kcal
134g eggplant 34 kcal
108g zucchini 18 kcal
108g red bell pepper 33 kcal
108g cherry tomatoes 19 kcal
9g soy sauce 6 kcal
9g lime juice 3 kcal

Cooking instructions

jasmine rice (dry)coconut milkwater
Rinse jasmine rice. Combine rice with coconut milk and water in a small pot; bring to a simmer, cover, and cook 12 minutes. Rest off heat 5 minutes.
olive oilgreen curry paste
Heat olive oil in a skillet over medium heat. Add green curry paste and cook 1 minute to bloom.
eggplantred bell pepper
Add eggplant and bell pepper; cook 6-8 minutes, stirring, until starting to soften.
zucchinicherry tomatoessoy saucelime juice
Add zucchini and cherry tomatoes; cook 4-5 minutes until tender and saucy. Season with soy sauce and lime juice.
jasmine rice (dry)coconut milkgreen curry paste
Fluff coconut rice, plate it, and spoon green curry ratatouille over the top.