Ingredients for Thai Red Curry Vegetables
- Vegetable Oil
- Onion
- 1 cup carrots, sliced
- 2 stalks celery, chopped
- Bell Pepper
- Bamboo Shoots
- Savoy Cabbage
- Bok Choy
- Broccoli
- Button Mushroom
- Zucchini
- Red Curry Paste
- Light Coconut Milk
- Fresh Basil
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How to Make Thai Red Curry Vegetables
- Heat 1 tablespoon of vegetable oil in a large, deep skillet or wok over medium heat.
- Add 1 medium onion (chopped), 1 cup carrots (sliced), and 2 stalks celery (chopped). Sauté for 2-3 minutes until softened.
- Add 1 red bell pepper (sliced), 1 cup broccoli florets, 1 cup green beans (trimmed), and 1 cup snow peas. Sauté for another 3-4 minutes.
- Stir in 2 tablespoons Thai red curry paste until the vegetables are evenly coated.
- Pour in 1 (13.5 ounce) can of light coconut milk.
- Add 1 stalk lemongrass (finely chopped – optional).
- Bring to a simmer, then reduce heat to low. Cover and cook for 10-15 minutes, or until vegetables are tender-crisp, stirring occasionally.
- If the curry is too thick, add 2-4 tablespoons of vegetable broth or water until desired consistency is reached.
- Season with salt to taste.
- Serve hot over 2 cups cooked jasmine rice or brown rice. Garnish with fresh basil leaves.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
41g
Fat
3g
Carbs
8g
