Thai Red Curry Mixed Vegetables Recipe

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Thai Red Curry Mixed Vegetables

Mikekey *

By
@Mikekey

A spicy mix that goes well over hot, cooked Jasmine rice. Add more or less red curry paste, according to your taste.


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Rating:
☆☆☆☆☆ 0 votes
Serves:
4
Prep:
15 Min
Cook:
15 Min
Method:
Stir-Fry

Ingredients

1 c
unsweetened coconut milk (the canned type)
1/4 tsp
salt
1 tsp
brown sugar
1 tsp
soy sauce
2 Tbsp
vegetable oil
1 Tbsp
thai red curry paste (thai kitchens brand is good)
1 c
chopped fresh green beans
1 c
chopped eggplant, peeled
1 c
chopped red bell pepper
1 c
sliced fresh mushrooms
10
fresh basil leaves
1 tsp
grated lime zest

Step-By-Step

1Combine coconut milk, salt, sugar and soy sauce. Set aside.

2Heat oil in a wok over medium heat. Add curry paste and stir fry for 1 minute.

3Increase heat to high and add beans, eggplant, red pepper and mushrooms. Stir fry until the vegetables are tender crisp.

4Reduce heat to medium and add coconut milk mixture while stirring. Heat for 1 minute.

5Serve hot over cooked jasmine rice and garnish with basil leaves and lime zest.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Thai