Thai Red Curry with Vegetables
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Unrated
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
99 kcal
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Course
Main Course
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Cuisine
Thai
Thai Red Curry with Vegetables
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A flavorful, easy vegetarian dish everyone will love. This Thai Red Curry with vegetables only takes about 30 minutes on the stovetop. Serve with brown rice or quinoa for a healthy dinner recipe. Play around with your favorite vegetables. Vegan friendly and gluten-free recipe.
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Ingredients
- 1/2 tablespoon ghee or coconut oil
- 1/2 tablespoon garlic minced
- 1/2 onion diced, medium sweet
- 1 red bell pepper sliced (about 1 cup, medium
- 1 bell pepper sliced (about 1 cup, medium, orange
- 10 ounce snow peas or sugar snap peas, in package
- 1 ½ cups kale lacinato, thinly sliced
- 1 coconut milk 13.5 ounce can; full-fat preferred but lite also works
- 1 cup almond milk unsweetened; or cashew milk
- 3 tablespoons red curry paste
- 1/2 teaspoon Turmeric
- 1/4 teaspoon salt fine sea salt
- 1/8 teaspoon cayenne pepper or to taste
For Serving
- brown rice quinoa or your favorite grain or riced vegetable
- cilantro for garnish
Instructions
- Cook down vegetables: In a large pot on medium heat, add in ghee or coconut oil, minced garlic and diced onion. Stir frequently for about 2 minutes. Add bell peppers, peas, and sliced kale; stir until mixed.
- Add liquid, seasonings and simmer: Gently pour in canned coconut milk and cashew milk. Then add curry paste, turmeric, salt, and cayenne. Gently stir until evenly combined. Allow mixture to come to a simmer on medium-high heat, then simmer on low for 10-15 minutes, until vegetables have softened.
- Make grains: While pot is simmering make rice (or quinoa), according to package instructions.
- Serve: Transfer rice into serving bowls. Use large serving spoon to serve red curry into bowls, garnish with cilantro if desired. Enjoy!
Notes
- Feel free to add cooked tofu to this recipe as well. Make sure the tofu is cooked first, then stir in during the last 5 minutes of simmering.
- Full-fat coconut milk will yield the best creamy texture for this recipe.
Nutrition Information
Show Details
Serving
1/4th without rice
Calories
99kcal
(5%)
Carbohydrates
11g
(4%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Cholesterol
1mg
(0%)
Sodium
400mg
(17%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 99 kcal
% Daily Value*
| Serving | 1/4th without rice | |
| Calories | 99kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 1mg | 0% |
| Sodium | 400mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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