How To Make Veggie Thai Red Curry
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 tbsp vegetable oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 carrot, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 3 tbsp red curry paste
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- Fresh cilantro, for garnish
- Cooked rice, for serving
Instructions
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Heat the vegetable oil in a large pot over medium heat. Add the onion and garlic, and cook until softened.
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Add the red bell pepper, zucchini, carrot, broccoli, and snap peas to the pot. Cook for 5 minutes, or until the vegetables are slightly tender.
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Stir in the red curry paste and cook for another minute, until fragrant.
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Pour in the coconut milk, vegetable broth, soy sauce, brown sugar, and lime juice. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes, or until the vegetables are fully cooked and tender.
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Serve the curry over cooked rice, and garnish with fresh cilantro.
Nutrition
- Calories : 280kcal
- Total Fat : 15g
- Saturated Fat : 12g
- Cholesterol : 0mg
- Sodium : 800mg
- Total Carbohydrates : 30g
- Dietary Fiber : 6g
- Sugar : 10g
- Protein : 5g
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