This Thai Red Curry with Vegetables is the perfect dish to warm you up on a chilly evening. The rich, creamy sauce is spicy, sweet, and savory, and it's perfect for soaking up with a side of rice. The vegetables are tender and flavorful, and they add a nice crunch to the dish. This recipe is easy to make and it's a great way to use up any vegetables you have in your fridge.
Ingredients
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1 tablespoon vegetable oil
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2 tablespoons red curry paste
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1 can coconut milk
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1 tablespoon soy sauce
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1 tablespoon brown sugar
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1 cup broccoli florets
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1 cup sliced carrots
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1 cup sliced bell peppers
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1 cup sliced mushrooms
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1 cup sliced zucchini
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1 cup sliced bamboo shoots
Dinner
vegetables
Thai
Curry
Spicy
Main Course
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- short description
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Heat the oil in a large skillet.
Add the curry paste and cook until fragrant.
Add the coconut milk, soy sauce, and brown sugar and stir until well combined.
Add the vegetables and cook until tender.
Serve over rice.
- detailed description
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Start by heating the oil in a large skillet over medium heat.
Once the oil is hot, add the curry paste and cook for a couple of minutes until it becomes fragrant.
Next, add the coconut milk, soy sauce, and brown sugar to the skillet. Stir everything together until the curry paste is fully dissolved into the sauce.
Now, add the vegetables to the skillet. Cook for about 10 minutes, or until the vegetables are tender.
Once the vegetables are cooked, you can serve the curry over a bed of rice. Enjoy!
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