Chef #461400's Note:
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.
My Private Note
Units: US | Metric
- 1 tablespoon vegetable oil
- 1 onion
- 1 large carrots or 2 small carrots, sliced
- 1 stalk celery
- 1/2 bell pepper
- 1 (8 ounce) can bamboo shoots, strips, drained
- 1 small savoy cabbage, thinly sliced (or 1/2 large head)
- 1 head bok choy, green parts only, sliced
- 1 head broccoli, cut into florets
- 1 cup button mushroom, sliced
- 1 zucchini, sliced into half moons
- 3 tablespoons red curry paste
- 1 (14 ounce) can light coconut milk
- fresh basil, cut into strips (if you can find thai basil or holy basil, use it)
- 1In large, deep skillet, heat oil and saute onions, carrots, and celery for a minute or two.
- 2Add the rest of the vegetables and saute for another two or three minutes.
- 3Add curry paste and stir until all vegetables are coated.
- 4Stir in coconut milk. The vegetables should be nicely coated. If more liquid is needed, stir in a little vegetable stock or water.
- 5Let cook, stirring frequently, until vegetables are cooked to the doneness that you like.
- 6Salt to taste, and serve over jasmine rice or brown rice, sprinkled with basil.
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Nutritional Facts for Thai Red Curry Vegetables
Serving Size: 1 (372 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 159.3
- Calories from Fat 43
- Total Fat 4.8 g
- Saturated Fat 0.6 g
- Cholesterol 0.0 mg
- Sodium 216.3 mg
- Total Carbohydrate 25.3 g
- Dietary Fiber 9.3 g
- Sugars 10.4 g
- Protein 10.6 g
The following items or measurements are not included:
red curry paste
light coconut milk