Thai Red Curry with Vegetables
Nutrition per Serving
163
Calories
3.63g
Protein
18.15g
Carbs
9.81g
Fat
A coconut milk, red curry Thai recipe with vegetables.
Ingredients
3 1/3 cups lite coconut milk
2/3 cup zucchini
6 oz snap peas
1 tbsp fish sauce
1 cup organic free range chicken broth
1/2 cup water chestnuts
1/2 cup masaman curry paste
1/2 large potato
1 1/2 tbsps peanut oil
1 1/2 cups chopped broccoli
1 cup cauliflower
3 cloves garlic
1/2 medium green pepper
1 1/2 cups spinach
1 medium red pepper
1/2 large yellow pepper
1/4 lb carrots
Instructions
1. Sauté garlic minced in peanut oil on medium heat, add curry paste.
2. After sauteed, add in coconut milk, fish sauce, chicken broth, and heat to a boil stirring occasionally.
3. Add in remaining vegetables and simmer on low heat until the potatoes are soft, approximately 20 minutes. If not using potatoes, judge on carrots or broccoli.
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