Description
A quick and delicious Thai-inspired dish featuring mixed vegetables simmered in a creamy coconut milk and red curry sauce.
Ingredients
Scale
- 1 can coconut milk
- 2 cups mixed vegetables (bell peppers, carrots, zucchini, etc.)
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon lime juice
- Fresh cilantro, for garnish
- Salt and pepper, to taste
Instructions
- In a large pan, heat some oil over medium heat.
- Add minced garlic and ginger, sautéing for about a minute until fragrant.
- Stir in the red curry paste and cook for another minute.
- Pour in the coconut milk and soy sauce, mixing well until combined.
- Add the mixed vegetables and bring to a simmer, allowing those delicious flavors to meld together.
- Cook the vegetables until they are tender, about 5-7 minutes, letting the vibrant colors shine.
- Stir in lime juice and season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
This dish is gluten-free and vegan. Adjust the spice level by varying the amount of red curry paste used.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg