關於 red curry fried rice vegetarian ，我們在網路上蒐集到這些相關的討論、資訊與評價

【Vegetarian也有好料泰国餐吃！创意满满的Vegetarian料理，连Meat Lovers也爱吃！只在PJ Seksyen 17的Kon Rak Pak! 】寿星在这里Celebrate生日，可获得10% Discount Voucher噢～可在下次到访时再使用！

Vegetarian的吃货们，想吃泰国料理却找不到素食的泰国料理？
只要到PJ Seksyen 17的【Kon Rak Pak】，你们就可以吃到超美味又创意十足的泰式素食料理啦！【Kon Rak Pak】在泰文的Meaning就是Veggie Lovers噢！

这家的素食料理可是大受欢迎的噢～很多创意十足的素食料理，让你想不到的素食料理这里都有，就连肉食者都会爱上的唷！这里的料理全部没有放洋葱、蒜以及任何动物产品，真的是完完全全地pure vegan!!!

而这里的室内设计则以简洁轻松的Modern装潢为主，环境非常舒适，有种坐下来后就不要回家的Feeling~哈！而且墙上还挂满很多艺人、知名人物的照片片，原来这些都是素食者唷！　

吃泰国餐哪里可以少的了Tomyum啊？不过小编今天极力推荐的是他们家的【Tomsom Mushroom Tofu】！也就是没有放椰浆的Clear Tomyum噢～不要以为Clear就是清谈，那你就错了～喝起来非常够味，很清甜，很refreshing!

如果一大班人来用餐的话，小编建议你们可以点他们家的【Green Curry Lion Head】、【BBQ Chicken】、【Crispy Kangkung】、【Massaman Mutton】等这几道菜色噢，都很不错的噢，虽然是荤食的名称，但是都是素的噢～！配上这里serve的糙米饭，好吃又健康！

这里还有很多泰国的经典Dessert丫！尤其是【Mango Sticky Rice】，甜甜的芒果配上带点温温的糯米饭～甜进心里去了啊！还有其他的甜品，比如【Banana & Taro Desser】t、【Ma Toom】 、【Red Ruby】等等都很赞！

抛开你们脑袋里Vegetarian没东西吃的概念！素食也是有很多美食天地的啊～泰式素食料理棒棒哒～就连不是素食者的小编也折服了！　

分别点了：
1. Lime-Grass Quencer Rm7
2. Mangolicious Rm12
3. Thai Iced Tea Rm8
4. Ma Toom Rm4
5. BBQ Chicken Rm21
6. Grilled Eggplant Rm21
7. Massaman Mutton Rm23
8. Green Curry Lion Head Rm20
9. Mango Sticky Rice RM13
10. Banana & Taro Dessert Rm9
11. Red Ruby Rm9
12. Pineapple Fried Rice Rm17
13. Crispy Kangkung Rm23
14. Mixed Herbs Salad Rm25
15. Deep Fresh Fish Rm36
16. Grilled Squid Rm23
17. Tomsom Mushroom Tofu Rm13
18. The Frankenstein Rm34
19. Meang Kam Rm18

店名：Kon Rak Pak
FB Link : https://www.facebook.com/konrakpak/

营业时间：
Tue - Fri : 11.30am - 2.30pm , 6pm - 10pm
Sat & Sun : 11.30am - 3pm , 6pm - 10pm
Closed on every Monday（初一、十五或公共假期照常营业，会在隔天休息）

联络号码：03-7496 7639

地址：
17G ,Jalan 17/56 ,
Seksyen 17 ,
Petaling Jaya ,
46400 Selangor .

让我们一起攻略这世上数之不尽的美食！
LIKE关注我们的专页以获得更多关于Klang Valley的好料与资讯
Instagram link : https://www.instagram.com/gourmethunterkl
Wechat ID: Gourmet_Hunter_KL

♥ Download the Lifesum app for free here: http://bit.ly/2iklut6 Let's track our meals, exercises & water intake to achieve our fitness goals.
♥ What's your goal for 2017? Let me know in the comments. Read below for more info. =)
♥ LIKE, SHARE this video & SUBSCRIBE http://www.youtube.com/joannasohofficial Support me in reaching 1 million subscribers!!! xx
♥ Joanna is a certified Personal Trainer (ACE), Women’s Fitness Specialist (NASM) and Nutrition Coach (VN).

Here's my Eat Clean Vegan Meal Plan inspired by the recipes on Lifesum. You can find all the recipes and nutritional breakdown on the app.

BREAKFAST - Blueberry Chia Pudding (1 bowl)
- 2 tbsps. Chia Seeds – 140Cals
- ¼ cup Blueberries, frozen or fresh – 22Cals
- ½ cup Milk, any choice – 65Cals
- ½ tsp. Vanilla extract – 6Cals
- 1 small Bananas, sliced – 90Cals
- 2 tbsps. Pumpkin Seeds – 90 Cals

PER SERVING – 413Cals
(+2 fruit servings)

STEPS
1) In a jar or bowl, combine the 2 tbsps. Of chia seeds with ¼ cup of fresh of frozen blueberries, ½ of milk and ½ tsp. of vanilla extract.
2) Cover and let it set overnight in the fridge.
3) The next morning, top it with 1 small sliced banana and 2 tbsps. of pumpkin seeds.


LUNCH - Pan Fried Indian Wild Rice (serves 2)
- 1 cup Cooked Rice, used a mix of brown & white rice – 210Cals
- 1 cup Zucchini, thinly sliced – 20Cals
- ½ cup Broccoli, cut into small florets – 16Cals
- ½ cup Carrots, thinly sliced – 25Cals
- 2 Spring Onions, sliced – 10Cals
- ½ tbsp. Oil – 60Cals
- 3 tbsps. (25g) unsalted Cashew Nuts – 138Cals
- 2 tbsps. (20g) Raisins – 60Cals
- 1.5 tsps. Curry Powder – 9Cals
- ½ cup Vegetable Stock – 16Cals

PER SERVING – 282Cals
(+2 vegetable servings)

STEPS
1) In a pot on boiling salted water, blanch the broccoli and carrots for about 2 minutes. Drain and set aside.
2) Heat oil over medium-high heat. Stir in the cashew nuts, raisins and all the vegetables. Saute for about 3 minutes.
3) Stir in the spring onions, curry powder and cook for a couple more minutes.
3) Then pour in the vegetable stock and allow all the ingredients to simmer until vegetables are tender.
4) Finally mix in the rice, remove from heat and serve.


DINNER - Warming Ratatouille with Beans (serves 4)
- 1 large Onion, roughly chopped – 60Cals
- 2 Garlic Cloves, roughly chopped – 8Cals
- 2 medium Zucchinis, roughly chopped – 66Cals
- 1 Red Bell Pepper, roughly chopped – 33Cals
- 1 Eggplant, roughly chopped – 136Cals
- 1 tbsp. Olive Oil – 120Cals
- 800g (2 cans) Crushed Tomatoes – 190Cals
- 1 can (240g) White Beans, rinsed & drained – 209Cals
- 1 tbsp. Balsamic Vinegar – 14Cals
- ½ tsp. Ground Cumin – 4Cals
- 1 tsp. Dried Mixed Herbs - 4Cals
- Salt & Pepper to Taste

PER SERVING – 211Cals
(+3 vegetable servings)
*Served with 2 slices of toasts (207Cals) and tomato salsa (45Cals)

STEPS
1) Heat olive oil over medium-high heat. Lightly stir-fry the onion and garlic for about 2 minutes.
2) Stir in the eggplant, zucchini and bell pepper. Cook for another 5 minutes until vegetables start to brown.
3) Then stir in tomatoes, white beans, balsamic vinergar, cumin, dried herbs and salt and pepper.
4) Cover and cook for another 30 minutes until vegetables are tender. Serve warm.


SNACKS
1) Strawberry + Banana Smoothie – 285Cals
2) Protein Shake – 120Cals
3) Trail Mix – 120Cals


TOTAL CALORIE INTAKE – 1683Cals
I burned about 450Cals from 1 hour of cardio kickboxing.

I created this video in collaboration with Lifesum, which is currently my favourite fitness app. =)


Please LIKE, SHARE & SUBSCRIBE to my channel. Do READ this box more info. Let's stay connected!
http://www.facebook.com/joannasohofficial
http://instagram.com/joannasohofficial/
https://twitter.com/Joanna_Soh/
http://www.joannasoh.com
(Subscribe to my website for printable workouts & recipes)

Lots of Love xx