Thai Red Curry Mixed Vegetables

Thai red curry is known for its vibrant color and bold flavors, combining the spiciness of red chili peppers with the creaminess of coconut milk.

This is vegan and gluten free recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.

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Medium

Thai Red Curry Mixed Vegetables

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 20 min Rest Time 5 min Total Time 40 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 teaspoon Red Curry Paste
• 2 cup Coconut Milk
• 2 cup Mixed Vegetables (e.g. bell peppers, carrots, broccoli)
• 8 ounce Tofu (optional)
• 2 teaspoon Fish Sauce (optional)
• 1 tablespoon Palm Sugar (optional)
• 1 cup Thai Basil Leaves
• 2 cup Cooked Rice

Instructions

1. Heat a large pan or wok over medium heat. Add the red curry paste and cook for 1-2 minutes until fragrant.
2. Add the coconut milk and stir until well combined with the curry paste.
3. Add the mixed vegetables and tofu (if using), and cook for 5-7 minutes until the vegetables are tender.
4. If desired, add fish sauce and palm sugar for additional flavor.
5. Remove from heat and stir in Thai basil leaves.
6. Serve the Thai red curry mixed vegetables over cooked rice.
7. Enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 25g9%

Sugars 8g

Protein 7g15%

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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.