Summer Vegetable Red Thai Curry

Thai curries are known for their vibrant colors and flavors, and the red curry is one of the most popular varieties.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Medium

Summer Vegetable Red Thai Curry

Cooking Method: Simmering, Stir-frying Cuisine: Thai Courses: Lunch, Main Course, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 1000

Best Season: Summer

Ingredients

Servings

• 2 teaspoon Red Curry Paste
• 2 cup Coconut Milk
• 1 cup Vegetable Broth
• 1 piece Red Bell Pepper
• 1 piece Zucchini
• 1 piece Carrot
• 1 cup Green Beans
• 1 cup Broccoli Florets
• 1 cup Tofu
• 1 cup Basil Leaves
• 2 tablespoon Lime Juice
• 1 tablespoon Soy Sauce
• 1 tablespoon Brown Sugar
• 1 teaspoon Salt

Instructions

1. Heat oil in a pan and add red curry paste. Stir-fry for a minute.
2. Add coconut milk and vegetable broth. Bring to a simmer.
3. Add red bell pepper, zucchini, carrot, green beans, and broccoli. Cook for 10 minutes.
4. Add tofu, basil leaves, lime juice, soy sauce, brown sugar, and salt. Cook for another 5 minutes.
5. Serve hot with steamed rice.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 25g9%

Sugars 8g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.