Vegetable Thai Red Curry
The recipe Vegetable Thai Red Curry is ready in about 30 minutes and is definitely an excellent gluten free, dairy free, lacto ovo vegetarian, and vegan option for lovers of Indian food. This recipe serves 4 and costs $2.08 per serving. One portion of this dish contains roughly 11g of protein, 29g of fat, and a total of 407 calories. This recipe from Running on Real Food requires red peppers, water, carrots, and thai red curry paste. 93 people have tried and liked this recipe. With a spoonacular score of 97%, this dish is awesome. Similar recipes are One-Pot Vegetable Thai Red Curry, Winter vegetable red Thai curry (+ a new feature of Amuse Your Bouche!), and thai red curry , how to make veg thai red curry.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1 crown of broccoli, chopped
1 can coconut milk
3 carrots, chopped
1 tbsp coconut oil
1 tablespoon coconut palm sugar
4 cloves garlic, crushed
1 tbsp ginger, chopped
6 mushrooms, chopped
½ a sweet onion
2 red peppers, sliced
2 tbsp soy sauce
4 tablespoons Thai red curry paste
½ cup water
1 zucchini, chopped
Equipment:
sauce pan
Cooking instruction summary:
In a sauce pan, sauté the garlic and onion in the coconut oil for about 5 minutes.Add the curry paste, stir.Add the coconut milk, sugar, soy sauce and water. Stir and bring to a gentle boil.Toss all the vegetables and the ginger in. Cook until vegetables are tender, approximately 10-15 minutes.Serve over brown rice, quinoa or whole-wheat noodles.
Step by step:
1. In a sauce pan, sauté the garlic and onion in the coconut oil for about 5 minutes.
2. Add the curry paste, stir.
3. Add the coconut milk, sugar, soy sauce and water. Stir and bring to a gentle boil.Toss all the vegetables and the ginger in. Cook until vegetables are tender, approximately 10-15 minutes.
4. Serve over brown rice, quinoa or whole-wheat noodles.
Nutrition Information:
covered percent of daily need
