Thai Vegetable Curry

Thai curries are known for their vibrant colors and flavors, with each color representing a different level of spiciness. Red curry is typically the spiciest among the common Thai curries.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.

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Medium

Thai Vegetable Curry

Cooking Method: Simmering, Stir-frying Cuisine: Thai Courses: Lunch, Main Course 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: Suitable throughout the year

Ingredients

Servings

• 2 teaspoon Coconut oil
• 3 clove Garlic cloves
• 1 small Red onion
• 1 medium Red bell pepper
• 1 medium Zucchini
• 1 medium Carrot
• 2 tablespoon Thai red curry paste
• 1 cup Coconut milk
• 1 cup Vegetable broth
• 1 tablespoon Soy sauce
• 1 tablespoon Brown sugar
• 1 tablespoon Lime juice
• 1 teaspoon Salt
• 0.25 cup Fresh basil leaves
• 0.25 cup Fresh cilantro leaves
• 2 cup Cooked rice

Instructions

1. Heat coconut oil in a large pan over medium heat.
2. Add minced garlic, sliced red onion, and sliced red bell pepper. Stir-fry for 2 minutes.
3. Add sliced zucchini and carrot. Stir-fry for another 3 minutes.
4. Add Thai red curry paste and cook for 1 minute, stirring constantly.
5. Pour in coconut milk and vegetable broth. Bring to a simmer and cook for 10 minutes.
6. Stir in soy sauce, brown sugar, lime juice, and salt. Cook for an additional 2 minutes.
7. Remove from heat and stir in fresh basil and cilantro leaves.
8. Let the curry rest for 5 minutes.
9. Serve the Thai Vegetable Curry over cooked rice.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 30g10%

Sugars 8g

Protein 6g12%

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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.