Ingredients with Measurements:
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons Thai red curry paste
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 cup green beans, trimmed
- 1 cup sliced mushrooms
- 1 lime, juiced
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
Special equipment needed: None
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger. Cook for 2-3 minutes until the onion is translucent.
3. Add the Thai red curry paste and stir to combine with the onion mixture. Cook for 1-2 minutes until fragrant.
4. Pour in the coconut milk, vegetable broth, soy sauce, and brown sugar. Stir to combine and bring to a simmer.
5. Add the sliced red and yellow bell peppers, zucchini, green beans, and mushrooms to the pot. Stir to combine and simmer for 10-15 minutes until the vegetables are tender.
6. Squeeze in the lime juice and season with salt and pepper to taste.
7. Serve the Thai red curry with vegetables over rice or noodles. Garnish with fresh cilantro.
30-40 minutes
Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 16g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 4g
Substitutions for ingredients:
- You can use any vegetables you like in this recipe, such as broccoli, carrots, or snow peas.
- If you don't have Thai red curry paste, you can substitute with curry powder or garam masala.
Variations:
- Add cooked chicken, shrimp, or tofu for extra protein.
- Use different types of curry paste for different flavors, such as green or yellow curry paste.
- Add a can of drained and rinsed chickpeas for extra fiber and protein.
Tips and tricks:
- Use full-fat coconut milk for a creamier curry.
- If you like your curry spicier, add more Thai red curry paste or a chopped chili pepper.
- To make this recipe vegan, use vegetable broth instead of chicken broth.
Storage instructions:
- Store leftover Thai red curry with vegetables in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pot over medium heat until heated through.
Presentation ideas:
- Serve the Thai red curry with vegetables in a large bowl or on a platter.
- Garnish with fresh cilantro and lime wedges.
Garnishes:
- Fresh cilantro
- Lime wedges
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Thai cucumber salad
- Steamed broccoli
- Garlic naan bread
Troubleshooting advice:
- If the curry is too thick, add more vegetable broth or water to thin it out.
- If the curry is too thin, simmer for a few more minutes to thicken it up.
Food safety advice:
- Make sure to cook the vegetables until they are tender and cooked through.
- Store leftover curry in the refrigerator and consume within 3 days.
Food history:
- Thai red curry is a popular dish in Thailand and is made with a blend of spices and herbs, including lemongrass, galangal, and kaffir lime leaves.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve the Thai red curry with vegetables as a main dish for lunch or dinner.
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Region: Thai