Thai Red Curry Vegetables

Thai Red Curry Vegetables is a vibrant and aromatic dish that showcases the delicious combination of fresh vegetables simmered in a rich and creamy coconut curry sauce. Perfect for a comforting dinner, this vegetarian meal is bursting with flavor and nutrition.

Ingredients

• Red curry paste - 2 tablespoons
• Coconut milk - 400 ml
• Vegetable oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, minced
• Bell pepper - 1 medium, sliced
• Carrot - 1 medium, sliced
• Zucchini - 1 medium, sliced
• Broccoli florets - 100 grams
• Snow peas - 100 grams
• Soy sauce - 1 tablespoon
• Lime juice - 1 tablespoon
• Fresh basil leaves - a handful, for garnish
• Cooked jasmine rice - 200 grams, for serving

Steps

1. Heat the vegetable oil in a large pan over medium heat. Add the minced garlic and ginger, sautéing for about 1 minute until fragrant.
2. Stir in the red curry paste, cooking for another minute to release its flavors.
3. Pour in the coconut milk and bring the mixture to a gentle simmer.
4. Add the sliced bell pepper, carrot, zucchini, broccoli florets, and snow peas to the pan. Stir well to coat the vegetables in the curry sauce.
5. Cover the pan and let the vegetables cook for about 10-12 minutes, or until they are tender but still vibrant.
6. Stir in the soy sauce and lime juice, adjusting to taste.
7. Serve the curry hot over cooked jasmine rice, garnished with fresh basil leaves.

Nutrition

• Calories: 380
• Protein: 8 g
• Carbs: 55 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 15 g
• Unsaturated Fat: 3 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Contains healthy fats from coconut milk, which can support heart health.

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