Vegetarian Thai Red Curry
Vegetarian Thai Red Curry is an easy dinner loaded with the best aromatic asian spices, plenty of nutritious good-for-you veggies and is a true comfort food made in one pot. Beautifully fragrant, creamy, and mildly spicy (or not!), and can be eaten on its own with thai shrimp chips (prawn crackers).
INGREDIENTS
- 1 ½ cup vegetable broth
- ½ cup snow peas, or snap peas, green beans, fresh or frozen
- ½ cup broccoli florets, cut into bite-size pieces (sub with spinach)
- 1 cups kale, washed and rinsed
- 1 cup yellow and red bell pepper, cut into chunks/cubes
- 1 medium brown onion
- 1 knob ginger, grated, about 1 inch
- 3 garlic cloves, minced 9substitute with 1-2 teaspoon garlic powder)
- ½ teaspoon ground Turmeric, or a small knob of root turmeric, grated
- 1 tablespoon lime juice, freshly squeezed, or a small stalk of lemongrass
- 2 kaffir lime leaves, optional
- 2-3 tablespoons red curry paste, add more depending on how spicy you want
- 1 15 oz can full-fat coconut milk, coconut cream
- ½ cups mushrooms, cremini, portobello, shiitake
- 1 tablespoon low sodium gluten-free soy sauce , or coconut aminos
- 1 teaspoon brown sugar , or coconut sugar
- 2 tablespoon avocado oil, coconut oil, or good quality olive oil
Serve with
- lost of cilantro
- scallions
INSTRUCTIONS
- In a heavy bottom skillet or dutch oven over medium-high heat add oil and once hot saute onion until softened. Follow with garlic and ginger, salt, black pepper, veggies (except broccoli), red curry paste, and turmeric. Saute until veggies are slightly softened.
- Stir in coconut milk, vegetable broth, and sugar, and reduce the heat to medium-low. Here you can add lemon grass or kaffir leaves if using.
- Take it to a gentle simmer and cook until the sauce starts to thicken. Stir in broccoli (you can add broccoli along with the veggies in the beginning but I like my broccoli with a little crunch to it and bright green colored, personal preference!), kale, and snow peas, drizzle with lime juice, soy sauce.
- Simmer until kale is reduced in size. Taste for seasonings once more.
- The curry will start to thicken even more once it’s cooled. To reheat add a little vegetable broth or coconut milk.
- Serve this curry with more lime juice, fresh Thai basil leaves (or regular basil) or cilantro, coconut shavings over cauliflower rice, jasmine rice (or any long grain rice), noodles, or simply with bread and shrimp crackers.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Serving: 1servingCalories: 125kcalCarbohydrates: 12gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 515mgPotassium: 307mgFiber: 3gSugar: 6gVitamin A: 4415IUVitamin C: 85mgCalcium: 83mgIron: 2mg
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