Red Curry with Vegetables (LID)

Red Curry with Vegetables

This Thai-style curry is a quick and easy meal. You can customize the vegetables to suit your tastes or to use what you have on hand. Zucchini, broccoli, eggplant, carrots, etc… are just a few of the veggies that are great in a curry. Use about 4 cups (or more) of veggies in place of what is in the recipe below. Serve the curry with hot rice.

Red Curry with Vegetables

1 – 3 tablespoons Thai Kitchen Red Curry Paste (to taste)
1 13.5 ounce can coconut milk
1 small onion, diced
1 bell pepper (your choice of color), cored and diced
1 can bamboo shoots, drained
2 cups frozen green beans (you can use fresh instead)
4 ounces mushrooms, cleaned and quartered
1 tablespoon sugar
non-iodized salt (I use Morton’s Coarse Kosher Salt), to taste
fresh Thai basil and/or cilantro, roughly chopped (to taste)

In a large skillet, whisk the curry into the coconut milk. Add all the veggies and sugar and cook over medium heat until the vegetables reach desired tenderness. Season the curry to taste with non-iodized salt. Sprinkle with Thai basil and/or fresh cilantro leaves and serve over hot rice.


1 Comment (+add yours?)

  1. Trackback: LID Round 2, Day 9 | On a Butterfly's Wings

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