Thai Red Curry Mixed Vegetables Recipe

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Thai Red Curry Mixed Vegetables

Mikekey K

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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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

Directions Step-By-Step

1
Combine coconut milk, salt, sugar and soy sauce. Set aside.
2
Heat oil in a wok over medium heat. Add curry paste and stir fry for 1 minute.
3
Increase heat to high and add beans, eggplant, red pepper and mushrooms. Stir fry until the vegetables are tender crisp.
4
Reduce heat to medium and add coconut milk mixture while stirring. Heat for 1 minute.
5
Serve 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