30-Minute Summer Vegetable Red Curry

Name: 30-Minute Summer Vegetable Red Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 Servings
Ingredients: 1 tablespoon coconut oil or avocado oil; 1 large carrot; 1 Yukon Gold potato; 1 red bell pepper; 1 tablespoon fresh ginger; 3 cloves garlic; 1 medium zucchini squash; 1 medium yellow squash; 2 14-ounce cans full-fat coconut milk; ¼ cup red curry paste; sea salt; Cooked brown rice for serving

User Reviews

4.5

18 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
3 Servings
Calories
676 kcal
Course
Main Course
Cuisine
Thai

30-Minute Summer Vegetable Red Curry

Tyler Espinosa

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30-Minute Summer Vegetable Red Curry

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Ingredients

Servings

1 tablespoon coconut oil or avocado oil
1 large carrot chopped
1 Yukon Gold potato chopped
1 red bell pepper chopped
1 tablespoon fresh ginger peeled and grated
3 cloves garlic minced
1 medium zucchini squash chopped
1 medium yellow squash chopped
2 14-ounce cans full-fat coconut milk
¼ cup red curry paste
sea salt
Cooked brown rice for serving

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Instructions

Heat the coconut oil to medium-high in a large skillet or wok. Add the carrot and potato. Cover and cook, stirring occasionally, until the veggies have softened but are still al dente, about 8-10 minutes.
While the veggies are cooking, prepare the curry sauce by pouring the coconut milk and curry paste into a blender and blend until completely smooth. Set aside until ready to use.
Add the bell pepper, ginger, and garlic to the skillet with the veggies and continue cooking, stirring occasionally, for 2 minutes.
Add the zucchini and yellow squash, along with the red curry sauce. Bring to a gentle boil, then reduce the heat to a simmer and cook until squash is cooked to desired doneness, about 5 minutes.
Taste curry for flavor and add sea salt to taste. Serve curry with cooked rice and fresh cilantro.