Thai Red Curry Vegetables Recipe

Name: Thai Red Curry Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 onion; 1 large carrots or 2 small carrots, sliced; 1 stalk celery; 1/2 bell pepper; 1 (8 ounce) can bamboo shoots, strips, drained; 1 small savoy cabbage, thinly sliced (or 1/2 large head); 1 head bok choy, green parts only, sliced; 1 head broccoli, cut into florets; 1 cup button mushroom, sliced; 1 zucchini, sliced into half moons; 3 tablespoons red curry paste; 1 (14 ounce) can light coconut milk; fresh basil, cut into strips (if you can find thai basil or holy basil, use it)

Servings: persons

1 tablespoon vegetable oil
1 onion
1 large carrots or 2 small carrots, sliced
1 stalk celery
1/2 bell pepper
1 (8 ounce) can bamboo shoots, strips, drained
1 small savoy cabbage, thinly sliced (or 1/2 large head)
1 head bok choy, green parts only, sliced
1 head broccoli, cut into florets
1 cup button mushroom, sliced
1 zucchini, sliced into half moons
3 tablespoons red curry paste
1 (14 ounce) can light coconut milk
fresh basil, cut into strips (if you can find thai basil or holy basil, use it)

1
In large, deep skillet, heat oil and saute onions, carrots, and celery for a minute or two.
2
Add the rest of the vegetables and saute for another two or three minutes.
3
Add curry paste and stir until all vegetables are coated.
4
Stir in coconut milk. The vegetables should be nicely coated. If more liquid is needed, stir in a little vegetable stock or water.
5
Let cook, stirring frequently, until vegetables are cooked to the doneness that you like.
6
Salt to taste, and serve over jasmine rice or brown rice, sprinkled with basil.

162

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 14 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 onion, 1 large carrots or 2 small carrots, sliced, 1 stalk celery, and more.

Yes, Thai Red Curry Vegetables 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.

Thai Red Curry Vegetables

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