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Thai Red Curry With Vegetables
At a Glance
- Prep
- 25 minutes
- Cook
- 35 minutes
- Total
- 1 hour
- Servings
- 4 serving(s)
Categories
- Main Course
- Thai
- Simmered
- Easy
- Cauliflower
Allergens
- Fish
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Calories
240.2
per serving
960.8 for selected servings
Fat
21.3g
per serving
85.2g for selected servings
Sugar
8.7g
per serving
34.8g for selected servings
Protein
3.9g
per serving
15.6g for selected servings
Carbohydrates
12.8g
per serving
51.2g for selected servings
Compliments of Thai Kitchen! Adjust your curry if you don't like heat use less then 1 tablespoon and if you enjoy the heat go for 3-4 tablespoons.
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Equipment
2-quart saucepan
Ingredients
- 1 (14 ounce) can thai kitchen pure coconut milk
- 1 -4 tablespoon thai kitchen red curry paste
- 2 -3 tablespoons thai kitchen premium fish sauce
- 2 tablespoons brown sugar
- 1 1/2 cups assorted fresh vegetables, cut into 1 inch pieces (like cauliflower, red bell pepper,onions,eggplant, mushrooms, zucchini, peas, or your favorite combi)
- 1 (8 ounce) can bamboo shoots, rinsed and drained
Instructions
In a 2 quart saucepan, bring the coconut milk, curry paste, fish sauce and brown sugar to a boil.
Add the vegetables and bamboo shoots, reduce the heat and simmer for 15 minute, or until the vegetables are tender.
Serve over steamed jasmine rice.
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