Thai Coconut Curry
Roberto Moura
over 1 year ago
A delicious and aromatic Thai curry made with coconut milk, vegetables, and spices.
Cooking Time
30 minutes
Serving Size
4 servings
Nutrition Per Serving
Cal
250
Protein
5g
Fat
15g
Sat Fat
10g
Carbs
25g
Chole
0mg
Fiber
5g
Sugar
10g
Sodium
500mg
Ingredients
- 1 can coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 carrot, sliced
- 1 zucchini, sliced
- 1 cup broccoli florets
- 1 cup mushrooms, sliced
- 2 tablespoons Thai red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pan or wok, heat the vegetable oil over medium heat.
- Add the onion and garlic and cook until softened.
- Add the red and green bell peppers, carrot, zucchini, broccoli, and mushrooms. Cook for 5 minutes, until the vegetables are slightly tender.
- In a small bowl, whisk together the coconut milk, Thai red curry paste, soy sauce, brown sugar, and lime juice.
- Pour the coconut milk mixture into the pan with the vegetables. Stir to combine.
- Bring the mixture to a simmer and cook for 10 minutes, until the vegetables are cooked through and the flavors have melded together.
- Season with salt and pepper to taste.
- Serve the Thai coconut curry over steamed rice or noodles.
- Garnish with fresh cilantro.
- Enjoy!
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