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0 from 18 votes

30-Minute Summer Vegetable Red Curry

30-Minute Summer Vegetable Red Curry

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Add the bell pepper, ginger, and garlic to the skillet with the veggies and continue cooking, stirring occasionally, for 2 minutes.
  4. 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.
  5. Taste curry for flavor and add sea salt to taste. Serve curry with cooked rice and fresh cilantro.

Nutrition Information

Serving 1Serving Calories 676kcal (34%) Carbohydrates 32g (11%) Protein 10g (20%) Fat 52g (80%) Fiber 5g (20%) Sugar 13g (26%)

Nutrition Facts

Serving: 3Servings

Amount Per Serving

Calories 676

% Daily Value*

Serving 1Serving
Calories 676kcal 34%
Carbohydrates 32g 11%
Protein 10g 20%
Fat 52g 80%
Fiber 5g 20%
Sugar 13g 26%

* Percent Daily Values are based on a 2,000 calorie diet.