Vegetable Red Curry

Vegetable Red Curry is a vibrant and flavorful Thai dish packed with fresh vegetables and aromatic spices. This creamy curry, made with coconut milk, is both comforting and satisfying, perfect for a cozy dinner.

Ingredients

• Coconut milk - 400 ml
• Red curry paste - 2 tablespoons
• Vegetable oil - 2 tablespoons
• Red bell pepper - 1 medium, sliced
• Carrot - 1 medium, sliced
• Zucchini - 1 medium, sliced
• Broccoli florets - 100 grams
• Snap peas - 100 grams
• Thai basil - 10 grams, chopped
• Soy sauce - 1 tablespoon
• Lime juice - 1 tablespoon
• Brown sugar - 1 teaspoon
• Salt - to taste
• Cooked jasmine rice - 200 grams (for serving)

Steps

1. Heat the vegetable oil in a large pan over medium heat.
2. Add the red curry paste and sauté for 1-2 minutes until fragrant.
3. Pour in the coconut milk and stir until the curry paste is fully incorporated.
4. Add the sliced red bell pepper, carrot, and zucchini. Cook for about 5 minutes until they start to soften.
5. Stir in the broccoli florets and snap peas, cooking for an additional 5 minutes.
6. Season with soy sauce, lime juice, brown sugar, and salt to taste. Stir well.
7. Remove from heat and mix in the chopped Thai basil.
8. Serve the vegetable red curry over cooked jasmine rice.

Nutrition

• Calories: 450
• Protein: 8 g
• Carbs: 60 g
• Fiber: 6 g
• Sugar: 9 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 18 g
• Unsaturated Fat: 4 g
• Water: 0.3 L

Health Benefits

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

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