Thai Red Curry Vegetables

"You could use regular coconut milk instead of lite for a richer flavor, but using the light saves a lot of fat and calories. You can use any vegetables in this that you like, and some lemongrass would be good in here too."
 
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Ready In:
30mins
Ingredients:
14
Serves:
4-6
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ingredients

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directions

  • In large, deep skillet, heat oil and saute onions, carrots, and celery for a minute or two.
  • Add the rest of the vegetables and saute for another two or three minutes.
  • Add curry paste and stir until all vegetables are coated.
  • Stir in coconut milk. The vegetables should be nicely coated. If more liquid is needed, stir in a little vegetable stock or water.
  • Let cook, stirring frequently, until vegetables are cooked to the doneness that you like.
  • Salt to taste, and serve over jasmine rice or brown rice, sprinkled with basil.

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Reviews

  1. This was amazing!!! I love Thai food and I'm a vegetarian so I was afraid the lack of tofu would make the dish less than great but I loved the veggies on their own. More people should really try this. I didn't have all the veggies on hand, I basically used frozen mixed vegetables and thought it still tasted great.
     
  2. i love this recipe! I've made it so many times i have it bookmarked on my computer for reference. thanks! :)
     
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