Red Curry Vegetables

Red Curry Vegetables is a vibrant and aromatic vegan Thai dish that brings together a medley of fresh vegetables in a rich coconut milk-based curry. This hearty meal is perfect for a quick dinner, bursting with flavors and nutrients.

Ingredients

• Coconut oil - 1 tablespoon
• Red curry paste - 2 tablespoons
• Coconut milk - 400 ml
• Bell pepper (red) - 1 medium, sliced
• Broccoli florets - 150 grams
• Carrot - 1 medium, sliced
• Zucchini - 1 medium, sliced
• Snow peas - 100 grams
• Soy sauce - 1 tablespoon
• Lime juice - 1 tablespoon
• Fresh basil leaves - 20 grams, for garnish
• Cooked jasmine rice - 150 grams, for serving

Steps

1. Heat the coconut oil in a large pan over medium heat.
2. Add the red curry paste and sauté for about 1 minute until fragrant.
3. Pour in the coconut milk and stir well to combine with the curry paste.
4. Bring the mixture to a gentle simmer, then add the sliced bell pepper, broccoli florets, sliced carrot, and zucchini.
5. Cook for about 10 minutes, stirring occasionally, until the vegetables are tender but still crisp.
6. Add the snow peas, soy sauce, and lime juice, and cook for an additional 2-3 minutes.
7. Remove from heat and serve hot over jasmine rice, garnished with fresh basil leaves.

Nutrition

• Calories: 450
• Protein: 10 g
• Carbs: 55 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 16 g
• Unsaturated Fat: 4 g
• Water: 0.4 L

Health Benefits

• Rich in antioxidants from colorful vegetables.
• Provides healthy fats from coconut milk.
• High in fiber, promoting digestive health.

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