Vegetables in Thai Red Curry Recipe

Name: Vegetables in Thai Red Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small head cauliflower, cut into florets (3 cups); 1 cup green beans, stems removed and cut into 2-inch pieces; 1 Tbs. canola oil; 1 cup cremini mushrooms, ends trimmed (left whole if small, quartered if large); 1 14-oz. can light coconut milk; 12 Tbs. Thai red curry paste; 2 Tbs. brown sugar; 2 Tbs. tamari or low-sodium soy sauce; 1 small red bell pepper, cored, seeded, and cut into slivers (1 cup); 2030 fresh Thai basil leaves

Servings: persons

1 small head cauliflower, cut into florets (3 cups)
1 cup green beans, stems removed and cut into 2-inch pieces
1 Tbs. canola oil
1 cup cremini mushrooms, ends trimmed (left whole if small, quartered if large)
1 14-oz. can light coconut milk
12 Tbs. Thai red curry paste
2 Tbs. brown sugar
2 Tbs. tamari or low-sodium soy sauce
1 small red bell pepper, cored, seeded, and cut into slivers (1 cup)
2030 fresh Thai basil leaves

1
Blanch cauliflower 4 minutes, or until al dente, in pot of boiling, salted water.
2
Remove with strainer; rinse under cold water to stop cooking.
3
Repeat with green beans in same pot of water; set aside.
4
Heat oil in skillet over medium heat.
5
Add mushrooms, and cook 5 to 7 minutes, or until mushrooms have browned and released some of their juices; set aside.
6
In wide saucepan over medium heat, combine coconut milk, curry paste, sugar, tamari, and 1/2 cup water.
7
Start with small amount of curry paste and adjust for spiciness.
8
Add cauliflower, green beans, mushrooms, bell pepper, and half of basil.
9
Simmer 10 minutes.
10
Garnish with remaining basil.

11658

kcal

Calories

534

Fat

1583

Carbs

1531

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 10 ingredients. The key ingredients include: 1 small head cauliflower, cut into florets (3 cups), 1 cup green beans, stems removed and cut into 2-inch pieces, 1 Tbs. canola oil, 1 cup cremini mushrooms, ends trimmed (left whole if small, quartered if large), and more.

Yes, Vegetables in Thai Red Curry falls under the General 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.

Vegetables in Thai Red Curry

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