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Thai Vegetable Curry with Zucchini and Cucumber
Thai Vegetable Curry with Zucchini and Cucumber

Thai Vegetable Curry with Zucchini and Cucumber
A kid-friendly Thai-inspired vegetable curry featuring zucchini and cucumber, perfect for a nutritious dinner.
Thai Vegetable Curry with Zucchini and Cucumber

This meal provides a good balance of carbohydrates, protein, and vegetables, supporting energy needs for cycle training.

Ingredients:
1
Servings
  • 300
    g
     zucchini
  • 2
    item
     cucumber
  • 400
    ml
     coconut milk
  • 2
    tbsp
     red curry paste
  • 200
    g
     carrot
  • 100
    g
     red pepper
  • 100
    g
     hummus
  • 200
    g
     rice
  • 1
    tbsp
     soy sauce
  • 2
    clove
     garlic
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Thai Vegetable Curry with Zucchini and Cucumber
Instructions:
  1. Wash and slice the zucchini and cucumber into thin rounds.
  2. Peel and slice the carrot into thin rounds.
  3. Chop the red pepper into small pieces.
  4. In a large pot, heat a little oil over medium heat.
  5. Add the garlic and red curry paste, stir for 1 minute until fragrant.
  6. Pour in the coconut milk and bring to a simmer.
  7. Add the zucchini, cucumber, carrot, and red pepper to the pot.
  8. Stir in the hummus and soy sauce.
  9. Simmer for about 15 minutes until the vegetables are tender.
  10. Serve the curry over cooked rice.
Nutrition Per Serving 800 g Per 100g
Energy 665 kcal 83 kcal
Protein 12 g 1.5 g
Fibre 8 g 1.0 g
Salt 2 g 0.3 g
Sugar 10 g 1.3 g
Carbohydrates 90 g 11.3 g
Fat 30 g 3.8 g
  • 300
    g
     zucchini
  • 2
    item
     cucumber
  • 400
    ml
     coconut milk
  • 2
    tbsp
     red curry paste
  • 200
    g
     carrot
  • 100
    g
     red pepper
  • 100
    g
     hummus
  • 200
    g
     rice
  • 1
    tbsp
     soy sauce
  • 2
    clove
     garlic
1
Servings
0

Wash and slice the zucchini and cucumber into thin rounds.

Peel and slice the carrot into thin rounds.

Chop the red pepper into small pieces.

In a large pot, heat a little oil over medium heat.

Add the garlic and red curry paste, stir for 1 minute until fragrant.

Pour in the coconut milk and bring to a simmer.

Add the zucchini, cucumber, carrot, and red pepper to the pot.

Stir in the hummus and soy sauce.

Simmer for about 15 minutes until the vegetables are tender.

Serve the curry over cooked rice.

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