Healthy Red Thai Curry with Vegetables
Thai Red Curry with Vegetables is packed with flavor and made with simple & healthy ingredients!
Equipment
- 1 Large Skillet with Deep Sides
Ingredients
- 12 Ounces Frozen Cauliflower Florets You can also use freshly chopped cauliflower!
- 4 Cups Red Bell Peppers, Sliced into Long Strips You can use any sweet peppers, but I love the red color in this recipe!
- 3 Cups Green Beans, Cut in Half
- 1 Sweet Onion, Diced
- 13.5 Ounces Full Fat Coconut Milk
- 3-4 Tablespoons Red Curry Paste I used the brand "Thai Taste." I didn't find it to be too spicy! I've heard other brands can be spicier, so keep that in mind.
- 4-6 Cloves of Garlic Minced or sliced thinly.
- 1 Tablespoon Coconut Oil You can also use olive oil or avocado oil!
- 2 Teaspoons Salt
Instructions
- Start by adding coconut oil into a large skillet with diced onions. Sauté on medium heat until translucent.
- Then add in minced garlic and red curry paste. Stir on low-medium heat for 2-3 minutes.
- Finally, pour in the can of full fat coconut milk. Stir well and add in red bell peppers, cauliflower florets, green beans, and salt.
- Cover the pan and let simmer on medium heat until vegetables are tender - Stirring occasionally. (About 30 minutes.) If the broth seems watery from the frozen vegetables, remove the cover and let simmer to allow some of the water evaporate.
Nutrition
Serving: 1ServingCalories: 290kcalCarbohydrates: 26gProtein: 7gFat: 21gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 989mgPotassium: 994mgFiber: 8gSugar: 13gVitamin A: 5607IUVitamin C: 222mgCalcium: 104mgIron: 5mg
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