Creamy Thai Red Curry with Vegetables
Easy
Fairly cheap
A fragrant Thai-style red curry with coconut milk, colorful vegetables, and jasmine rice. Ideal as a clean JoomRecipe import test.
Prep
15m
Cook
20m
| Category: | Thai Curry Main Dish Vegetarian |
| Seasons | |
| Cuisine Type | Latin |
| Tags: |
Ingredients
Ingredients
| 200 g jasmine rice |
| 1 tbsp neutral oil |
| 1 small onion, finely chopped |
| 2 c loves garlic, minced |
| 1 tsp fresh ginger, grated |
| 2 tbsp Thai red curry paste |
| 1 red bell pepper, sliced |
| 2 c arrots, thinly sliced |
| 1 small zucchini, sliced |
| 150 g broccoli florets |
| 400 ml coconut milk |
| 150 ml vegetable broth |
| 1 tbsp soy sauce |
| 1 tsp brown sugar |
| 1 tbsp lime juice |
| 2 tbsp fresh coriander, chopped |
| salt to taste |
| black pepper to taste |
Creamy Thai Red Curry with Vegetables Directions
- Cook the jasmine rice according to package instructions. Heat the oil in a large pan over medium heat. Add onion, garlic, and ginger and sauté briefly. Stir in the red curry paste until aromatic. Add bell pepper, carrot, and zucchini and cook for 2 minutes. Pour in coconut milk and vegetable broth. Add soy sauce, brown sugar, and lime juice. Simmer for 10 to 12 minutes. Add broccoli and cook for another 4 minutes. Season to taste and serve with jasmine rice. Garnish with fresh coriander if desired.
Notes
For a milder version, use yellow curry paste. Tofu can be added for extra protein.
Nutrition facts
vegetarian Vegan lactose free
Per Serving 1 plate
| Kilocalorie: | 520 kcal |
| Fibers: | 8 g |
| Salt: | 1.4 g |
| Carbs: | 54 g |
| Sugar: | 10 g |
| Fat: | 28 g |
| Proteins: | 10 g |
