Red Curry Zucchini And Peppers Recipe

Name: Red Curry Zucchini And Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 ounce) can unsweetened coconut milk; 1/4 cup thai-style red curry paste; 1/2 teaspoon salt; 2 tablespoons neutral vegetable oil; 1 large sweet onion, quartered and thinly sliced; 4 medium zucchini (1 1/2 lbs) or 4 medium yellow squash, trimmed, halved lengthwise and sliced 1/4 in thick (1 1/2 lbs); 1/2 yellow bell pepper, seeded and diced; 1/2 red bell pepper, seeded and diced; 2 garlic cloves, crushed; crushed red pepper flakes, to taste (optional); 1 1 cup edamame (optional) or 1 cup lima beans (optional); 1/4 cup chopped fresh cilantro; cooked rice

Servings: persons

1 (14 ounce) can unsweetened coconut milk
1/4 cup thai-style red curry paste
1/2 teaspoon salt
2 tablespoons neutral vegetable oil
1 large sweet onion, quartered and thinly sliced
4 medium zucchini (1 1/2 lbs) or 4 medium yellow squash, trimmed, halved lengthwise and sliced 1/4 in thick (1 1/2 lbs)
1/2 yellow bell pepper, seeded and diced
1/2 red bell pepper, seeded and diced
2 garlic cloves, crushed
crushed red pepper flakes, to taste (optional)
1 1 cup edamame (optional) or 1 cup lima beans (optional)
1/4 cup chopped fresh cilantro
cooked rice

1
Mix coconut milk, curry paste and salt in a blender; process until smooth. (You use only part of this, so the nutritional information is way off. The remainder can be refrigerated for a week. Use at room temperature).
2
Heat a 12 in nonstick skillet over medium-high heat. Add oil and heat. Add onion; cook until golden, about 3 minutes.
3
Add xucchini and bell peppers (I used one whole purple pepper, whatever sweet pepper you can get will be just fine). Cook, stirring, until golden and tender, about 6 minutes.
4
Stir in garlic and pepper flakes; cook 1 minute.
5
Stir in 1/2 cup to 2/3 cup of the coconut mixture. Add peas, if using. Simmer gently to reduce the sauce somewhat and blend the flavors, 2 to 3 minutes. Taste for salt. Remove from heat and sprinkle with cilantro. Serve over rice.

223

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (14 ounce) can unsweetened coconut milk, 1/4 cup thai-style red curry paste, 1/2 teaspoon salt, 2 tablespoons neutral vegetable oil, and more.

Yes, Red Curry Zucchini And Peppers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Curry Zucchini And Peppers

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