THAI RED CURRY WITH VEGETABLES

Thai red curry with vegetables is an amazing #meatless yet hearty and satisfying dish! Lots of flavor depth and a hint of sweetness (not spicy at all!) Serve over basmati rice, sprinkle some cashews on top, and BAM! So yummy and just as good as my favorite Thai restaurant!

Note: you can add any vegetables you would like to this dish! Sweet potatoes, kale, celery, etc. would be amazing! Just keep in mind the carrying cooking times of such veggies. This dish is not spicy at all and the sauce has a rich yet mild and creamy sweetness to it. Honestly, I would love to eat it as a soup too! I hope you enjoy it!

Thai Red Curry With Vegetables

Hearty and colorful with a blast of deliciousness. This Thai dish is one for the recipe books.

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Course: Main Dishes

Prep Time: 7 minutes minutes

Cook Time: 15 minutes minutes

Ingredients

• 1-2 T coconut oil
• 1 cup diced white or yellow onion
• 1 large carrot, peeled and sliced
• 1 yellow bell pepper chopped
• 1 red bell pepper chopped
• 2-3 cloves garlic, minced (or use garlic paste)
• 2 T fresh minced ginger
• 1 medium zucchini, sliced
• 2 heaping T of Thai Red Curry Paste (found at Walmart)
• 1 can full fat coconut milk
• 1/3 cup water
• 1 T soy sauce
• 1 T rice vinegar
• 1 T brown sugar
• salt and pepper to taste
• optional garnish: cashews, lime juice, cilantro, sesame seeds
• basmati rice, cooked

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Instructions

• In a medium saucepan, sauté the bell peppers, onion, and carrots in the coconut oil and cook over medium-high heat, stirring frequently until vegetables are softened, or for about 5 minutes.
• Add the garlic, ginger, and zucchini to the pan and cook stirring for a few more minutes until zucchini has begun to soften. Season lightly with a sprinkle of salt.
• Add red curry paste and stir to combine.
• Add the coconut milk, water, brown sugar, vinegar, and soy sauce. Stir to combine and bring to a gentle simmer, stirring often, for about 5 minutes until all vegetables are soft and sauce isn’t too thin.
• Serve over basmati rice and garnish with cashews (my fave!) and if you’re feeling fancy add a little lime juice and cilantro.